🇪🇸 Spain · Dessert
Polvorones (Traditional Spanish Christmas Shortbreads)
By eatmundo · July 7, 2026
Polvorones are delicate, crumbly shortbreads that literally melt in your mouth, a hallmark of Spanish Christmas festivities. Made with toasted flour, lard, and ground almonds, these sweet treats are traditionally dusted with powdered sugar and often infused with cinnamon and lemon zest, offering a truly unique texture and aroma.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 160°C (325°F). Spread the all-purpose flour (250g) evenly on a baking sheet and toast it in the oven for 15-20 minutes, stirring occasionally, until it's lightly golden and fragrant. This crucial step removes moisture and enhances the nutty flavor. Let it cool completely.
- 2
In a large mixing bowl, cream together the softened pork lard (125g) and powdered sugar (100g) using an electric mixer on medium speed for about 3-5 minutes, until the mixture is light, fluffy, and well combined. The lard should be at room temperature for best results.
- 3
Gradually add the cooled toasted flour, ground almonds (50g), ground cinnamon (1/2 tsp), and the zest of 1/2 lemon to the creamed mixture. Mix on low speed until just combined, being careful not to overmix, as this can develop the gluten and make the polvorones tough.
- 4
Turn the dough out onto a lightly floured surface. Gently knead it a few times just until it comes together and forms a cohesive ball. The dough will be quite soft and crumbly at first, but it will come together with gentle pressure.
- 5
Roll out the dough to a thickness of about 1.5 cm (about 0.6 inches) between two sheets of parchment paper. Using a round cookie cutter (about 5-6 cm / 2 inches in diameter) or a knife, cut out the polvorones. If desired, sprinkle the tops with sesame seeds (1 tbsp) now.
- 6
Carefully transfer the cut polvorones to a baking sheet lined with parchment paper. Bake in the preheated oven at 160°C (325°F) for 15-20 minutes, or until the edges are just barely golden and the centers are still pale. They will be very soft when hot, so resist the urge to overbake.
- 7
Remove the polvorones from the oven and let them cool completely on the baking sheet before handling. They firm up as they cool, so patience is key! Once fully cooled, they will be perfectly crumbly and delicate.
- 8
Dust the cooled polvorones generously with extra powdered sugar. Traditionally, each polvorón is individually wrapped in tissue paper to protect its delicate texture and for festive presentation. Store in an airtight container at room temperature for up to two weeks.
Frequently Asked Questions
Can I substitute butter for pork lard in Polvorones?+
While lard is traditional and gives polvorones their characteristic crumbly texture and unique flavor, you can use unsalted butter as a substitute. However, the texture will be slightly different, less crumbly, and the flavor profile will shift.
My polvorones are too hard or not crumbly enough. What went wrong?+
This usually happens due to overmixing the dough or baking them for too long. Overmixing develops gluten, making them tough, and overbaking dries them out. Ensure the flour is toasted but not burnt, and mix just until combined.
How long do Polvorones last and how should I store them?+
Polvorones can last up to two weeks when stored in an airtight container at room temperature. For traditional presentation and to protect their fragile texture, wrap each one individually in tissue paper.
Can I add other flavors to my Polvorones?+
Absolutely! While cinnamon and lemon zest are classic, you can experiment with a hint of vanilla extract, orange zest, or even a touch of ground anise. Just be mindful not to overpower the delicate almond and lard flavors.
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