Toasted-flour almond polvorones
Very crumbly lard biscuits with toasted flour and roasted almonds.
Active time35 min
Cooking1 h
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 80 g raw blanched almonds
- 240 g plain wheat flour
- 1 pinch of fine salt
- 110 g icing sugar
- 120 g lard
Preparation
Heat the oven to 160 °C, conventional heat. Spread the almonds on a lined tray and toast for about 12 minutes until lightly golden, then remove. Spread the flour on the tray and toast for about 20 minutes, stirring during cooking. Cool both completely for about 30 minutes.
80 g raw blanched almonds240 g plain wheat flour- oven
- baking tray
- baking paper
- spatula
Let the lard soften at room temperature. Finely chop the cooled almonds in a food processor without turning them into a paste. Mix the softened lard with 80 g icing sugar and salt. Work in the cold toasted flour, then the almonds. Bring the dough together, cover and chill for 1 hour.
1 pinch of fine salt110 g icing sugar120 g lard- food processor
- bowl
- spoon
- food wrap
Heat the oven to 180 °C. Roll the dough between baking paper sheets about 1.5 cm thick. Cut rounds with a 5 cm cutter. Gently gather and re-cut the trimmings. Set slightly apart on a lined tray. Bake for about 15 minutes until the edges are lightly golden.
- oven
- rolling pin
- baking paper
- round cutter
- baking tray
Cool completely on the tray for about 45 minutes. Do not move the very fragile biscuits while hot. Dust with the reserved 30 g icing sugar.
- fine sieve
Allergens
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration