Spanish Almond Shortbread Cookies

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Polvorones are traditional Spanish shortbread cookies beloved for their sandy, melt-in-your-mouth crumb and warm almond flavor. Toasted almonds and a generous dusting of powdered sugar make these tender treats a classic holiday favorite across Spain. They pair beautifully with coffee, dessert wine, or a glass of cold milk.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 26 gCarbs
• 1.5 gFiber
• 11 gSugar
• 4 gProtein
• 95 mgSodium
• 110 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) almond flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/3 cup (40 g) powdered sugar, plus more for dusting
• 1/4 cup (30 g) toasted blanched almonds, finely chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt

For finishing

• 2 tablespoons powdered sugar, for dusting

Directions

1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, almond flour, cinnamon, and salt; stir in the finely chopped toasted almonds.
3. In a separate bowl, beat the cold butter with the powdered sugar until just combined and creamy, about 1 minute; mix in the vanilla.
4. Add the dry ingredients to the butter mixture and gently mix with your hands or a spatula just until a soft, crumbly dough forms; do not overwork.
5. Shape the dough into a log, wrap in plastic, and chill for 15 minutes; then roll into 16 small balls (about 25 g each) and flatten slightly to 1-inch rounds.
6. Place the cookies on the prepared sheets about 1 inch apart, pressing a few extra almond pieces on top if desired.
7. Bake for 22 to 25 minutes, until the cookies are set but still pale (they should not brown).
8. Cool on the pan for 5 minutes, then transfer to a wire rack and dust generously with powdered sugar before serving.

Cook’s Notes

• Use leaf lard (or half butter, half lard) for the most authentic sandy texture traditional to polvorones.
• Resist overbaking: the cookies should remain pale to keep their signature tender, crumbly bite.
• Chill the dough briefly if it feels too soft to shape; this helps the cookies hold their form.
• Store in an airtight tin at room temperature for up to 2 weeks; the flavor deepens after a day or two.
• Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant for the best nutty flavor.

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