Description
These Polvorones de Almendra are melt-in-your-mouth cookies with a rich almond flavor, perfect for gifting or enjoying with a cup of coffee.
Ingredients
Units
Scale
- 3/4 cup (180 ml) all-purpose flour
- 1/4 tsp fine vanilla salt
- 2 tbsp granulated sugar
- 2 tbsp almond flour
- 1 tbsp cornstarch
- 1/4 stick butter, softened
- 1/4 cup (60 ml) almond butter
- 1 tsp vanilla extract
- 1/2 cup (120 ml) powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, vanilla salt, granulated sugar, almond flour, and cornstarch until well combined.
- In a separate bowl, soften the butter in the microwave until just softened, not melted. Add the almond butter and vanilla extract, mixing until smooth and creamy.
- Gradually add the dry ingredients to the butter mixture, stirring until a dough forms. The dough should be smooth and slightly sticky.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as they should remain pale in color.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies in powdered sugar until fully coated. For an extra touch, you can add a pinch of cinnamon or nutmeg to the powdered sugar before coating.
Notes
- These cookies are sturdy enough to be mailed as gifts.
- You can substitute whole wheat flour for a healthier version or experiment with different nut butters like pecan or cashew.
- Adding spices like cinnamon or nutmeg to the powdered sugar can enhance the flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3
- Sodium: 35
- Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 5