How to make
The traditional Christmas Polvorones are present at every Spanish table during the Christmas and New Year holidays.
Their name comes from Polvo, which means powder and this shows their extremely fine and literally powdery consistency, which when consumed melts in your mouth and turns into ethereal particles that delight the palate.
Serve them at the end of the festive lunch or dinner, along with Cava (Spanish sparkling wine), cider or sweet liqueur.
They are very easy to prepare in a few simple steps:
Sift the flour into a wide baking pan and distribute it evenly on the bottom. Bake it in a preheated oven at 200 degrees without a fan for 9-10 minutes, then take it out, mix it well and flatten it out again and put it in the oven for another 9-10 minutes. You should be careful not to darken and burn it, as each oven is different.
Leave the lightly browned flour to cool completely. If you leave it for a day, even better.
The sugar and lemon peel (only the yellow part) are grinded together in a blender to obtain a fine lemon sugar.
In a bowl, mix the flour, soft butter, sugar and cinnamon and cloves. Gradually knead the dough. It's soft, but don't worry about it.
Form a ball of dough and roll it out between two sheets of baking paper. It should be about 0.6″ (1.5 cm) thick.
Cut round biscuits, pick them up with a spatula and transfer them into a baking pan. Combine the pieces of dough and use again by cutting the whole dough.
Bake them in a preheated oven at 390°F (200 degrees) for 14-15 minutes.
After taking out the Polvorones, do not touch them, because they will easily fall apart. Leave them for 15-20 minutes minimum. Once the biscuits have cooled completely, you can sprinkle them with powdered sugar and serve them.
The Polvorones must be stored in a tightly closed container.
Happy Holidays and enjoy!
