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Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies)

A recipe for Polvorones de Aceite de Oliva (Spanish Olive Oil Cookies)! These light and delicate cookies are flavored with olive oil, cinnamon, and orange zest.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 10 -12 Cookies
Course: Dessert
Cuisine: Spanish

Ingredients

  • 2 cups (240 grams) pastry flour
  • 1 cup (115 grams) almond flour
  • 1 cup (115 grams) powdered sugar plus more for topping
  • zest of 1/2 orange
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120 milliliters) olive oil
  • Sesame seeds for topping optional

Instructions

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  1. Preheat oven to 325˚F (165˚C).
  2. Line a large, rimmed baking sheet with parchment.
  3. In a large bowl, toss together the pastry flour and almond flour until evenly distributed.
  4. Transfer the flours to the parchment-lined baking sheet in a single layer.
  5. Bake in the preheated oven, tossing once or twice with a fork, until fragrant and lightly golden, 15-20 minutes.
  6. Set aside and allow to cool to room temperature.
  7. In a large bowl, whisk together the toasted pastry and almond flour mixture, orange zest, cinnamon, and salt.
  8. Make a well in the center and add the olive oil. Mix well to completely distribute the olive oil. Cover and set aside at room temperature for 30 minutes to allow the olive oil to fully soak into the flour.
  9. Preheat oven to 350˚F (180˚C).
  10. Knead together the rested mixture until it starts to come together without crumbling apart. If the mixture absolutely won't form into a dough, slowly add a little more olive oil (only as needed).
  11. Roll the dough into a sheet about 1/2 inch (1.25 centimeters) thick.
  12. Use a scalloped or round cutter about 2 inches (5 centimeters) wide to cut out individual cookies.
  13. Carefully transfer the cookies using a wide spatula to the parchment-lined baking sheet, about 1 inch (2.5 centimeters) apart.
  14. Repeat with remaining dough, pressing together the scraps to cut out more cookies. There should be 10-12 in all.
  15. If using, sprinkle the cookies with sesame seeds, pressing lightly so they stick to the top.
  16. Bake the cookies in the preheated oven until set and lightly golden, 15-20 minutes.
  17. Allow to cool to room temperature on the baking sheet before removing. They will be crumbly while still warm.
  18. Once cooled, cover with a dusting of powdered sugar if desired. Store in an airtight container at room temperature for up to three days.