Snack · 45 min · spanish

Polvorones

Spanish flavors, weeknight effort. Flour meets ground almonds in a 45-minute snack worth keeping in rotation. The macros do the talking: 10g protein, 104g carbs, and 48g fat in every 760-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Flour
• 1 cup Ground almonds
• 1 cup Butter
• 1 cup Powdered sugar
• 1 tsp Cinnamon

Steps

1. Toast the flour in a dry pan over medium heat, stirring, until it smells nutty and turns ivory — about 10 minutes; cool completely.
2. Cream the butter with the powdered sugar until fluffy, then mix in the toasted flour, almonds, and cinnamon into a crumbly dough.
3. Press the dough firmly into a pan to 3/4-inch thickness; polvorones hold together by compression, not moisture.
4. Chill 30 minutes, then cut into ovals with a round cutter.
5. Bake at 325°F (160°C) for 15 minutes — they should barely color.
6. Cool on the pan (they're fragile when warm), then wrap each in tissue paper the traditional way.

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