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Polvorones de Aceite (Spanish Olive Oil Almond Cookies)

11 December, 2014 by Tara 7 Comments

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polvorones de aceite (2 of 3)

Polvorones are a traditional Spanish shortbread cookie featuring ground almonds and spices. I made a variation called Polvorones de Aceite. Polvorones are traditionally made with pork lard, but these cookies use extra virgin olive oil. With no animal fat or eggs, this recipe also works for vegans. The texture is crumbly and bites from this cookie melt in your mouth. I flavored these cookies with anise extract and orange, but would also like to try them with cinnamon in the future.

polvorones de aceite (3 of 3)

I topped the Polvorones with powdered sugar, but you can also top them with sesame seeds.

Toasting the flour and using roasted almonds adds to the texture of the cookies.

You can cut the cookies into any shape you desire. Oval and round are the most common (about 2 inches wide).

polvorones de aceite (1 of 3)

Polvorones de Aceite (Spanish Olive Oil Almond Cookies)
Adapted from My Humble Kitchen

500 grams (4 1/2 cups) all purpose flour or whole wheat pastry flour
100 grams (3/4 cup) roasted almonds
250 grams (1 cup) powdered sugar
1 tablespoon orange zest
1 1/2 teaspoons pure anise extract
1 cup extra virgin olive oil
Powdered sugar or sesame seeds for topping

 

Preheat oven to 325 degrees F.

Spread the flour in a large, rimmed baking sheet and place  in preheated oven for 20 minutes, stirring every 5 minutes. Remove from oven and allow to cool. Increase oven temperature to 350 degrees F. Clean the baking sheet and line with parchment or lightly grease.

Grind the almonds in a food processor until similar in texture to the flour.

In a large bowl, combine toasted flour, ground almonds, powdered sugar, and orange zest. Add the anise extract. Slowly add the olive oil and mix just until the dough comes together.

On a lightly floured surface, roll the dough into a 1/2 inch thick rectangle. Use a cookie cutter to cut out desired shapes or a knife to cut into rectangles (about 2×1 1/2 inches). Place the cookies on prepared baking sheet about 1 inch apart. Bake in preheated oven until the tops begin to form cracks, about 20 minutes.

Allow to cool on wire racks and top with powdered sugar.

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Filed Under: Desserts, European Tagged With: almond, anise, Christmas, cookie, dessert, europe, European, holiday, orange, polvorones, spain, spanish, vegan

Previous Post: « Vanillekipferl (Austrian Vanilla Crescent Cookies)
Next Post: Gingerbread Biscotti »

Reader Interactions

Comments

  1. Jill Donnelly

    11 December, 2014 at 12:12 am

    Hi! These look like something I’d like to try…I don’t see the olive oil listed in the ingredients though… am I missing it somewhere?

    Reply
    • Tara

      11 December, 2014 at 9:29 am

      Thanks for the catch, fixed! Hope you enjoy them!

      Reply
  2. Terry

    27 October, 2016 at 8:08 pm

    Recipe asks to be heated in the oven (first instruction). Is this correct? Or did you mean the almonds?

    I just had 2 delicious cookies someone brought me back from Spain and I hope this is the recipe as i would love to duplicate them!

    Thanks.

    Reply
  3. Terry

    27 October, 2016 at 8:10 pm

    Apologies, I left off what needed to be heated: the flour. Did you want the flour to be heated?
    Thanks.

    Reply
    • Tara

      30 October, 2016 at 8:24 pm

      Hi Terry! Yep, the flour needs to be toasted in the oven first before mixing it with the other ingredients to make the cookies. This helps add to the flavor.

      Reply
      • Terry

        30 October, 2016 at 9:16 pm

        Hi Tara, thanks for the response. I’m not a frequent cookie maker (to put it mildly) and this is all new to me. Will definitely try it this way though. Terry

        Reply
        • Tara

          31 October, 2016 at 10:36 am

          No worries! I make cookies all the time and have only come across toasting the flour in this style of cookie 🙂

          Reply

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