Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies)

A recipe for Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies)! These light and delicate cookies are flavored with olive oil, cinnamon, and orange zest.

The Polvorón is a crumbly shortbread-like cookie from Spain with variations also found in North America and the Philippines. They are a particular favorite during Christmas and the holiday baking season.

In this version, olive oil replaces the traditional lard (Mantecados) or butter as a wonderful option for those avoiding animal products. The result is quite the delightful cookie with a delicate, melt-in-your-mouth texture.

Start by toasting flour and almond flour on a baking sheet just until fragrant and starting to darken. Once cooled, blend with powdered sugar and olive oil to create a crumbly dough.

After a brief rest, form the dough into a sheet about 1/2 inch (1.25 centimeters) thick and cut into individual rounds.

Transfer to a baking sheet and bake the Polvorones de Aceite de Oliva just until set and golden. Allow to cool completely to room temperature before moving (they will be very fragile!).

Serve the cookies with a generous dusting of powdered sugar, if desired, or store in an airtight container at room temperature for up to three days.

A Few Polvorón Tips

I used pastry flour to add to the delicate texture. If desired, you can swap for all-purpose flour. A little more olive oil may be needed to bring the dough together.

In addition to the pastry flour, there is also almond flour in the dough. Some recipes use a combination of almond and hazelnut.

Toast the flour and almond flour before forming into the dough. This will add a more nutty flavor and add to the flaky texture of the cookies. Toast just until lightly golden and fragrant, 15-20 minutes. Tossing once or twice will help the mixture cook more evenly.

After mixing in all the olive oil, cover the bowl and allow the dough to rest for 30 minutes at room temperature. This will make the dough easier to handle. If it absolutely won’t come together, add a little more olive oil. If too wet, add a little more flour.

For this updated recipe, I flavored the cookies lightly with cinnamon and orange zest. Sometimes, I like to use a splash of anise extract as another option.

You can cover the cookies with either sesame seeds or powdered sugar. I usually do a few of each for a variety. If using sesame seeds, sprinkle them over the uncooked rounds and press lightly so they stick to the surface.

Cut the cookies as desired. I used a scalloped round cutter about 2 inches (5 centimeters) wide. Transfer the cut rounds to the baking sheet using a wide spatula so they don’t fall apart.

After baking, allow the Polvorones to cool before removing. They will be very crumbly and difficult to handle when warm.

Looking for more Spanish recipes?

Try my:

• Champiñones al Ajillo (Spanish Garlic Mushrooms)
• Pan con Chocolate (Bread with Chocolate)
• Croquetas de Chorizo (Spanish Chorizo Croquettes)

This recipe was originally posted in December 2014 and updated in November 2024.

Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies) Recipe

Adapted from Maria Lunarillos

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Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies)

A recipe for Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies)! These light and delicate cookies are flavored with olive oil, cinnamon, and orange zest.

Course Dessert

Cuisine Spanish

Keyword almond, almond flour, Christmas, cinnamon, cookie, dessert, olive oil, orange, Spain, Spanish, winter

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 10 -12 Cookies

Ingredients

• 2 cups (240 grams) pastry flour
• 1 cup (115 grams) almond flour
• 1 cup (115 grams) powdered sugar plus more for topping
• Zest of 1/2 orange
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (120 milliliters) olive oil
• Sesame seeds for topping optional

Instructions

• Preheat oven to 325˚F (165˚C).
• Line a large, rimmed baking sheet with parchment.
• In a large bowl, toss together the pastry flour and almond flour until evenly distributed.
• Transfer the flours to the parchment-lined baking sheet in a single layer.
• Bake in the preheated oven, tossing once or twice with a fork, until fragrant and lightly golden, 15-20 minutes.
• Set aside and allow to cool to room temperature.
• In a large bowl, whisk together the toasted pastry and almond flour mixture, orange zest, cinnamon, and salt.
• Make a well in the center and add the olive oil. Mix well to completely distribute the olive oil. Cover and set aside at room temperature for 30 minutes to allow the olive oil to fully soak into the flour.
• Preheat oven to 350˚F (180˚C).
• Knead together the rested mixture until it starts to come together without crumbling apart. If the mixture absolutely won't form into a dough, slowly add a little more olive oil (only as needed).
• Roll the dough into a sheet about 1/2 inch (1.25 centimeters) thick.
• Use a scalloped or round cutter about 2 inches (5 centimeters) wide to cut out individual cookies.
• Carefully transfer the cookies using a wide spatula to the parchment-lined baking sheet, about 1 inch (2.5 centimeters) apart.
• Repeat with remaining dough, pressing together the scraps to cut out more cookies. There should be 10-12 in all.
• If using, sprinkle the cookies with sesame seeds, pressing lightly so they stick to the top.
• Bake the cookies in the preheated oven until set and lightly golden, 15-20 minutes.
• Allow to cool to room temperature on the baking sheet before removing. They will be crumbly while still warm.
• Once cooled, cover with a dusting of powdered sugar if desired. Store in an airtight container at room temperature for up to three days.