Spanish Almond Cookie Recipe (Polvorones)

Spanish Almond Cookie Recipe uses a mix of softened butter and granulated sugar creamed together as the base. A combination of all-purpose flour and almond flour with cinnamon and salt creates a nutty and subtly spiced dough. The dough is shaped by rolling out and cutting into small rounds before baking at 350°F (180°C).

During baking, the cookies maintain a pale golden hue with slightly crisp edges developing from the butter content. After cooling completely to prevent breakage, they are dusted with powdered sugar for a light sweetness and traditional finish. The cookies store well for several days in an airtight container at room temperature.

Polvorones offer a soft, crumbly texture thanks to the almond flour and butter ratio, delivering mild cinnamon warmth and almond flavor making them a classic Spanish sweet cookie.