Polvorones Sevillanos
Miriam Castillo
Soft crumbling biscuits, extremely common in Mexico during christmas time.
ingredients
- 400 g (3 1/4 C) toasted flour
- 200 g (1 C) lard or vegetable shortening (soft)
- 150 g (1 1/4 C) confectioners sugar
- 1/2 teaspoon powder cinnamon
- 1/4 teaspoon anise extract (optional)
- 1 C chopped walnuts/pecans/almonds (optional)
- confectioners sugar (for decorating)
directions
- 1
First toast the flour on a tray in low heat (300°F) in the oven. Make sure it doesn’t become brown and stir occasionally (take out of the oven to stir it).
- 2
Blend the flour, sugar, cinnamon, anise, nuts and lard together. When the dough is ready form the biscuits (about 1 inch thick and about 3 inch diameter) and place on a non stick tray (could use wax paper). Bake at 300°F for about 15-20 minutes.
- 3
Let the biscuits cool down and decorate with confectioners sugar.
- 4
Traditionally these go individually wrapped in white tissue paper.
notes
If I am cooking at home I want 150°C =)
Source: Miriam Castillo
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