Polvorones

Traditional Christmas cookies… Polvorones (from “polvo” = dust) are imaginable by name, so fragile, that they are immediately ordinated in the mouth. That is why the hall related to "half-crows" was created, namely usually children, when someone eats them and fills their mouths, they tell him: "tell Pamplona" !!! (a Spanish city) and then all that "dusty" mass falls out of his mouth and of course everyone bursts out laughing…

Preparation steps

First you need to bake flour with ground almonds. Preheat the oven to 160ºC and put flour and almonds inside (it can be in two separate trays, or you can mix them). Arrange well on a baking sheet and stir occasionally. Then cool them completely
Butter or lard (traditionally used lard) soften at room temperature or warm slightly (but not melt) and mix with powdered sugar.
Then mix flour, almonds, baking soda, cinnamon and butter and knead for about 10 minutes.
Make a round shape from the dough, cover with a cloth and let it stand for 20 minutes
Since the texture of polvoron is very brittle, it is normal for it to be a little difficult to combine the dough. After standing, try to stretch the mass to the desired thickness (usually about 1-2 cm)
Using a round mold or cup, take out the halves and immediately arrange them on a baking tray lined with baking paper.
Bake them at 180ºC or better yet dry them until the surface starts to get colored
Remove from the oven and sprinkle generously or roll in powdered sugar

Serving

They can be closed in paper curlers and stored for Christmas

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