Discover how to make some irresistible homemade chocolate polvorones, a modern twist on the classic Spanish Christmas cookie. This easy recipe combines the sandy, crumbly texture of the traditional polvorón with the intense flavor of cocoa, creating a perfect bite to accompany coffee or hot chocolate. Originally from Andalusia, polvorones are traditionally made with lard, toasted flour, and almonds, and here we reinvent them by adding cocoa powder for chocolate lovers.
The key is to toast the flour and ground almonds, which gives them their characteristic aroma and texture. Then they are mixed with powdered sugar, room-temperature lard, and cocoa, forming a homogeneous dough that is chilled before cutting into portions. The result is polvorones that melt in your mouth, with a perfect balance of sweetness and cocoa. Ideal for sharing at parties, giving as gifts, or simply indulging. With simple ingredients and clear steps, this recipe is perfect even for baking beginners.
If you're looking for variations, you can substitute the cocoa with cinnamon or lemon zest for classic polvorones, or add milk chocolate chunks for extra creaminess. Go ahead and make them to surprise everyone!
Cook
30 min
Servings
12
Toasted the flour and ground almonds in a pan, stirring from time to time, we will leave it on low heat until it cooks and see that the flour changes color, reserve it in a bowl and let it cool down.
Toast the sliced almonds lightly in a pan, add icing sugar, cocoa powder and butter to the toasted flour with the ground almond at room temperature, add the sliced almond, integrate with the help of a spoon, pour the dough onto the work table and finish integrating.
We knead lightly to integrate all the ingredients and achieve a homogeneous dough. We form a cylinder with it and roll it on plastic wrap and reserve it for 30 minutes in the fridge
Cut slices about a finger thick and place them on a baking tray with baking paper, preheated oven at 190 degrees with heat up and down, bake for 15 minutes,
Once baked, we don't touch them until they cool down, once cold we sprinkle it with icing sugar and we'll have them ready.
