How to Make Almond Powders. Christmas step By Step Recipe

Huma Qurashi By Huma Qurashi

At our home, we genuinely enjoy almond powders. We savor them not only during the festive season but throughout the entire year. Instead of purchasing them from stores in Ourense, we decided to start making our own almond powders a few years ago. The recipe is straightforward, and the outcome is just as delightful as the renowned Felipe II brand almond powders that we hold in high regard.

Crafting these almond powders at home is a breeze, resulting in a delectable dessert. It serves as a delightful snack, surprising in its simplicity and delivering a superior quality and flavor. Trust me; it’s a treat worth savoring.

The key lies in selecting top-notch ingredients, especially when it comes to almonds, which play a crucial role in enhancing the taste of the almond powders. Basic ingredients such as flour, lard, sugar, and, of course, almonds, are readily available at any grocery store. While some individuals may opt to introduce additional flavorings, I firmly believe it’s unnecessary. The innate richness of these almond powders is so delightful that it stands on its own as a scrumptious dessert.

Ingredients:

  • 500g. loose wheat flour (baking flour)
  • 250g. soft lard (in our case Iberian), in ointment
  • 125g. ground almond
  • 125g. of sugar
  • 1 teaspoon cinnamon powder (2 grams)
  • Sesame seeds to decorate

Almond Polvorones Recipe

Almond Polvorones Recipe

Preparation of the almond powder base

  1. To work the flour we have to toast it. To do this, we put it over high heat in a frying pan and, without stopping stirring, we will see how it takes on color and loses moisture. We have to be very careful not to let it burn, leaving it for 1 or 2 minutes without stirring would ruin it.
  2. In a bowl, beat the lard with the sugar until creamy. It is essential that the butter is at room temperature, with an ointment texture, otherwise it would be very difficult to work with. We add the flour to the bowl. We sift the flour since during toasting it forms hard balls that we will not be able to undo later. The flour must be already cooled, never freshly toasted.
  3. At home, if we have time, we usually toast the almonds, although if you are in a hurry, purchased toasted almonds will be the majority of the time. In comparison, it is better to toast the almonds at home, but they will also turn out very good.
  4. Add the rest of the ingredients, the cinnamon and the ground almonds. With a fork, mix well until the mixture has become a loose sand.
  5. With our hands we compact the sand until it forms a ball. This process reminds me of what we do on the beach when we want to make a ball of sand. The intention is not to knead the ingredients but to compact them so that they stay together.
  6. We place the ball on a parchment paper and flatten it until we get a surface of about 2 cm. of thickness. We can use a roller for this process. When you put it in the refrigerator you can flatten it a little with your hand in the center, if it does not remain cracked, your dough will be perfect, ready for the next step.

Cutting, baking and presentation of the almond powders

  1. We cut the pintails with the chosen cookie cutter and leave them on a parchment paper in the refrigerator for 30 minutes, until they become hard due to the cold. This step is essential, it is necessary that the Polvorones are hard before putting them in the oven. This way we will ensure that they deform as little as possible during cooking. We collect the remains and cuttings of dough, make a ball again and repeat the operation.
  2. With the oven previously heated to 180º C, we place the pollorones directly from the refrigerator. Sprinkle the sesame seeds on top of each one. Although they will not grow during baking, it is better to leave a separation between them of 3 or 4 cm. Since when removing them from the tray. Once cooked, handling is complicated and the more space we have the better.
  3. We bake the Polvorones for between 12 and 14 minutes, depending on their size and thickness. We remove the tray from the oven and very carefully place the Polvorones on a rack. Where we will leave them until they cool completely. Fresh out of the oven, the Polvorones are very fragile when they are hot and can easily break. Remember, you have to let them cool completely.
  4. Another decoration option would be to place a whole almond on top freshly removed from the oven or sprinkle them with powdered sugar.
  5. To best present them, when they are very cold you wrap them in paper or some long cupcake papers. Always with great care so as not to spoil all the work done. In any case, these powders are a delight that have nothing to envy of those purchased. Quite the opposite, you’ll tell me.
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Polvorones

Tips For Perfect Christmas Dumplings

  • I suggest trying a small batch of this dessert in your oven to understand how it behaves before making a larger quantity. This way, you can control subsequent batches and achieve delicious results.
  • This recipe has been on the blog for over 10 years, and many people make it every year. Despite its proven success, I still receive similar questions like, “Are they too hard?” or “Have I baked them for too long?”
  • Some common concerns include not using enough butter or wondering if lard can be substituted for oil. Yes, you can use olive oil instead of butter—around 180 grams of mild extra virgin olive oil works well.
  • If you prefer a different nut, feel free to substitute. At home, we like using hazelnuts, but any dried fruit works.
  • Quality ingredients matter, especially when making these at home. Using fresh butter, flour, and good-quality almonds (or your chosen nut) will make a noticeable difference for the better.
  • To preserve your powders, store them in a dry place away from light, preferably in an airtight container with their paper. If you make a lot, label the container with the date of preparation, though they usually don’t last long because they’re so delicious. You can enjoy them throughout December and January without any issues.
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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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