Spanish Almond and Cinnamon Polvorones with Lard

What you need

• 140 g (1 cup) plain flour, plus extra for dusting
• 75 g (1/2 cup) blanched almonds
• 40 g (1/3 cup) powdered sugar, plus plenty for dusting
• 1 tsp ground cinnamon
• 90 g (6 tbsp) lard, soft, at room temperature

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F) and line two baking trays with parchment.

2. 2

   Grind the almonds in a food processor to a fine meal.

3. 3

   Spread the flour and ground almonds on one lined tray. Toast in the oven, stirring halfway, until the flour turns pale beige, about 15 min.

4. 4

   Let the toasted mixture cool completely, about 20 min. Keep the oven on.

5. 5

   Sift the cooled mixture with the powdered sugar and cinnamon into a bowl, tipping back any almond bits left in the sieve.

6. 6

   Add the lard and work it in with a wooden spoon, then your fingertips, until the mix looks like damp sand and holds together when squeezed.

7. 7

   Press it into a block on a lightly floured surface and pat it out to about 1.5 cm (1/2 in) thick.

8. 8

   Cut rounds with a 4 cm cutter, pressing the scraps together to cut more. Set them 2 cm apart on the lined trays.

9. 9

   Bake until set and only faintly coloured at the base, 12-15 min.

10. 10

    Leave them on the trays for 15 min, as they crumble easily while warm. Move them carefully to a rack.

11. 11

    Once cold, dust heavily with powdered sugar.

12. 12

    Wrap each one in a twist of tissue paper and store airtight for up to 2 weeks.

Imported from houseofkringle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.