Traditional Polvorones: Andalucían Almond Shortbread

These crumbly almond shortbreads are the signature treat of an Andalucían Christmas. Traditionally made in the town of Estepa, their name comes from the Spanish word for dust, reflecting their delicate, melt-in-the-mouth texture.

Polvorones are the undisputed kings of the Spanish festive table, with the town of Estepa in the province of Sevilla serving as the historic centre of production. Unlike a standard shortbread, the defining characteristic of a polvorón is its friability. The biscuit is designed to crumble at the slightest pressure, a quality achieved by toasting the flour to remove all moisture before the dough is even mixed.

While industrial versions are sold in colourful tissue wrappers across the region, the homemade version is significantly superior. The traditional recipe relies on manteca de cerdo (rendered pork lard), which provides a specific weightless quality to the crumb. If you cannot find high-quality leaf lard, a clarified butter or a high-fat European butter makes a respectable substitute, though the flavour profile will shift slightly away from the traditional Estepa style.

Yields: 12 to 15 biscuits · Prep: 20 min (plus cooling) · Cook: 15 min

Ingredients

• 250g (8.8 oz) plain flour
• 50g (1.7 oz) ground almonds
• 125g (4.4 oz) high-quality lard at room-temperature
• 100g (3.5 oz) icing sugar, plus extra for dusting
• 0.5 tsp ground cinnamon
• 1 tbsp sesame seeds, lightly toasted

Method

1. Preheat your oven to 150°C (300°F).
2. Spread the plain flour and ground almonds on a large baking tray and bake for approximately 15 to 20 minutes, stirring occasionally.
3. Remove from the oven once the mixture smells nutty and has turned a very pale cream colour, being careful not to let it brown.
4. Allow the flour and almond mixture to cool completely before proceeding, as warm flour will melt the fat too quickly.
5. In a large bowl, cream the lard and icing sugar together until smooth and slightly aerated.
6. Sift the cooled flour and almond mixture into the bowl, then add the cinnamon and sesame seeds.
7. Mix by hand until a sandy dough forms, then press it together into a flat disc, wrap in film, and chill for 30 minutes.
8. Roll the dough out on a lightly floured surface to a thickness of 1.5 to 2 centimetres.
9. Use a circular or oval cutter to stamp out the biscuits and place them on a parchment-lined tray.
10. Bake at 180°C (350°F) for 10 to 12 minutes, or until the edges are just beginning to firm up but the biscuits remain pale.
11. Allow them to cool entirely on the tray before moving them, as they are extremely fragile when warm.
12. Dust heavily with icing sugar before serving or wrapping in individual paper squares.

Tips & variations

• Flour toasting is the most important step: it removes moisture and develops the essential nutty flavour. Do not skip it.
• If you prefer a citrus note, add the finely grated zest of half a lemon to the lard and sugar mixture.
• Store the finished biscuits in an airtight container where they will keep for up to two weeks.
• Traditionally, locals squeeze the wrapped biscuit in their hand before opening it to compact the crumb into a solid bite.

What to serve it with

In Andalucía, these are served alongside a glass of sweet Pedro Ximénez sherry or a small measure of anís liqueur. They are the perfect conclusion to a festive meal, usually presented on a large platter with dried figs, walnuts, and other seasonal sweets like turrón.