This is chef Fabio Trabocchi's take on polvorones, a Spanish cookie that's a favorite of his wife, Maria. In Spain, they're frequently made...
This is chef Fabio Trabocchi’s take on polvorones, a Spanish cookie that’s a favorite of his wife, Maria. In Spain, they’re frequently made with pork fat; this recipe calls for butter instead.
16 tablespoons unsalted butter (2 sticks), at room temperature
1 cup sugar
2 cups almond flour, such as Bob’s Red Mill brand
- The latest on Seahawks safety Kam Chancellor's holdout
- Seattle restaurant manager killed hiking in Alaska
- Haggen sues Albertsons for $1 billion over big grocery deal
- Report gives Seattle drivers worst marks yet; Bellevue isn't far behind
- Seahawks trade Kevin Norwood, make other moves to get roster to 75
Most Read Stories
1 ½ cups all-purpose flour
1/2 tablespoon finely grated lime or lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
60 whole blanched almonds (see NOTE)
Combine the butter, sugar, the flours, lime or lemon zest, cinnamon, almond extract and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at moderately low speed until smooth, two to three minutes.
Transfer the dough to a work surface and divide it into thirds. Form each piece into a log; wrap the logs separately in plastic wrap and refrigerate for at least an hour, until slightly firm.
When ready to bake, position racks in the upper and lower thirds of the oven and preheat to 300 degrees. Line two rimmed baking sheets with parchment paper.
Cut two of the logs crosswise into 20 pieces each and roll each piece into a ball. Transfer the balls to the prepared baking sheets, spacing them two inches apart.
Use your fingers to flatten them slightly, then press an almond into the top of each cookie.
Bake for 10 minutes on the upper and lower racks, then rotate the baking sheets top to bottom and front to back. Bake for 10 minutes, then rotate the pans again. Bake for 10 to 15 minutes or until the cookies are barely golden; watch closely so they don’t get dark. Let them cool on the baking sheets for 10 minutes, then slide the parchment onto cooling racks.
Repeat to cook the third log of dough.
Let the cookies cool completely before serving or storing.
NOTE:Ifyoucan’tfindblanched(skinned)almondsinthestore,blanchthemyourself.Placewholealmondsinalargeheatproofbowl.Coverthemwithboilingwaterandletthemsoakfor60seconds.Drainthealmondsinacolanderorstrainer,rinsethemundercoldwater,drainbrieflyandtransferthemtoseverallayersofpapertowelstodry.Whenthealmondsarecoolenoughtohandle,squeezethemtoslipofftheirskins.Drythemcompletelybeforeusingorstoring. Nutrition per cookie: 80 calories, 1 g protein, 7 g carbohydrates, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 5 mg sodium, 0 g dietary fiber, 4 g sugar
Adapted from Fabio Trabocchi, chef-owner of Fiola in Washington