Polvorones de Almendras y Miel (Imprimir)
Galletas españolas tradicionales con almendras tostadas y miel, con una textura desmenuzable que se deshace en la boca.
# Ingredientes:
→ Dry Ingredients
01 -
2 cups (250 g) all-purpose flour
02 -
1 cup (100 g) finely ground almonds (almond flour or toasted ground almonds)
03 -
½ teaspoon ground cinnamon
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
¾ cup (170 g) unsalted butter, at room temperature
06 -
⅓ cup (40 g) powdered sugar
07 -
2 tablespoons honey
08 -
1 teaspoon vanilla extract
→ For Dusting
09 -
½ cup (60 g) powdered sugar (for coating after baking)
# Instrucciones:
01 -
Preheat oven to 350°F (175°C). Spread flour on a baking sheet and toast in the oven for 8–10 minutes, stirring once or twice, until lightly golden. Let cool completely.
02 -
In a large bowl, whisk together the cooled toasted flour, ground almonds, cinnamon, and salt.
03 -
In another bowl, cream the butter, powdered sugar, honey, and vanilla extract until light and fluffy.
04 -
Gradually add the dry ingredients to the butter mixture and mix until a crumbly but cohesive dough forms. Knead briefly by hand if needed to bring the dough together.
05 -
Roll the dough between two sheets of parchment paper to about ½ inch (1.3 cm) thickness. Chill for 15 minutes.
06 -
Cut into rounds or traditional oval shapes using a cookie cutter. Place on a parchment-lined baking sheet.
07 -
Bake for 12–15 minutes, until edges are just turning golden. Let cool completely on the baking sheet—they are fragile when warm.
08 -
Once fully cooled, dust generously with powdered sugar.
# Notas:
01 -
For extra flavor, add a few drops of almond extract.
02 -
Store in an airtight container; flavor and texture improve after a day.
03 -
Serve with coffee, tea, or sweet dessert wine like Moscatel.