20u
Half
2h
The origin of Polvorones is centered in Andalusia in the 16th century using ingredients typical of the time. However, the story goes that they spread throughout the rest of the world starting in the 19th century when a woman named Filomena Ruiz took advantage of the duties of her husband, who worked in a transportation company, to go out and sell the Polvorones outside her home. town.
In this way, Polvorones have evolved and have a special place at Christmas parties. The main flavors are usually almond, cocoa, hazelnut, coconut and the classic cinnamon flavors that are most consumed during the Christmas season. The variations of the recipe are few, however some ingredients have been replaced with more refined ones for the palate and the maintenance of health.
Now let's start our recipe today!
Cocoa powder recipe
Ingredients (20 units approx.):
- 235 g light wheat flour
- 50 g ground almond
- 15 g cocoa powder
- 100 g icing sugar or ground brown sugar
- 100 g deodorized coconut oil
- Granulated almond
Preparation (2 hours approx.):
1. Toast the flour in a frying pan over very low heat and stir constantly to prevent it from burning. The flour is toasted when it turns a pale beige color.
2. Let the flour cool to room temperature.
3. Once the flour is cold, we sift it together with the sugar.
4. In a large container, mix the flour, sugar, cocoa, and ground almonds.
5. When the dry ingredients are well mixed, add the melted coconut oil and mix well with your hands.
6. The dough should have a texture similar to plasticine and without lumps.
7. We wrap the dough in plastic wrap and leave it in the refrigerator for half an hour.
8. Set the oven to 180ºC.
9. After half an hour, we take the dough out of the refrigerator and knead it with our hands to give it elasticity. The dough should not have hard pieces, but should be like plasticine.
10. With our hands and the help of a rolling pin, we flatten the dough slightly and carefully, because it is very brittle, and we give it a thickness of about 2 cm.
11. Using a pastry cutter, we remove the pieces and place them on a baking tray covered with baking paper. To place the Polvorones on the tray we recommend using a metal spatula, this way they will not break.
12. We decorate with almond granules and bake for about 10 minutes.
13. We take the pollorones out of the oven and let them cool completely without touching them, since they are very brittle when they are hot.
Bon appetit and Merry Christmas!
