Polvorones are a type of mantecado, made with manteca or pork fat. The name derives from polvo (dust) because of their crumbly texture and also from the dusting of icing sugar on the outside – they are sometimes called sand cakes. Traditionally in Spain these biscuits were prepared from September to January and only consumed at Christmas with the accompaniment of a glass of anise or cognac. They come packaged up individually in lovely old-school glassine wrap like an old-fashioned sweet.
Makes about 24 large
plain flour 400g, plus extra for flouring the work surface
blanched almonds 150g
Brindisa Iberico pork fat 1 x 190g jar
icing sugar 200g, plus extra for dusting
cinnamon 2 tsp
lemon zest 1 loose tsp
salt ¼ tsp
