Warm & Spicy: Homemade Polvorones de Canela (Cinnamon Cookies) Recipe

Polvorones de canela, or cinnamon polvorones, are delightful crumbly cookies infused with the warm spice of cinnamon. These cookies, originating from Spain, are a beloved treat, particularly during the holiday season, but they’re delicious any time of year. Their delicate texture and comforting flavor make them irresistible. This recipe provides a detailed guide to creating these melt-in-your-mouth cookies at home, ensuring a delightful baking experience and a batch of polvorones that will impress friends and family.

## What are Polvorones?

Before diving into the recipe, let’s understand what makes polvorones unique. The name “polvorón” comes from the Spanish word “polvo,” meaning dust or powder, which accurately describes the cookie’s crumbly, almost powdery texture. This texture is achieved through the use of flour that’s been toasted and the careful blending of ingredients. The addition of ground almonds is also traditional, contributing to both the flavor and the delicate crumb. Polvorones are often individually wrapped in colorful paper, making them perfect for gifting.

## Why This Recipe Works

This recipe is meticulously crafted to ensure a consistently delicious result. It focuses on achieving the right balance of ingredients and the proper techniques for toasting the flour and incorporating the fat. We’ll guide you through each step with clear instructions and helpful tips to prevent common pitfalls. The recipe also offers options for adjusting the sweetness and cinnamon intensity to suit your personal preferences.

## Ingredients You’ll Need

* **All-Purpose Flour:** 250g (about 2 cups). Using all-purpose flour provides a good balance of gluten development, resulting in a tender crumb.
* **Powdered Sugar (Icing Sugar):** 125g (about 1 cup). Powdered sugar is crucial for achieving the delicate, melt-in-your-mouth texture.
* **Lard:** 125g (about 1/2 cup). Lard is the traditional fat used in polvorones, contributing to their signature texture. However, you can substitute with shortening or unsalted butter if preferred, although the texture may be slightly different.
* **Ground Almonds (Almond Flour):** 75g (about 3/4 cup). Ground almonds add a nutty flavor and help create the crumbly texture. Make sure to use finely ground almonds.
* **Cinnamon:** 1-2 teaspoons, depending on your preference. Use high-quality ground cinnamon for the best flavor.
* **Pinch of Salt:** A pinch of salt enhances the sweetness and balances the flavors.
* **Optional:** Powdered sugar for dusting, sesame seeds for topping

## Equipment

* Baking sheets
* Parchment paper or silicone baking mats
* Large mixing bowl
* Sifter or fine-mesh sieve
* Rolling pin
* Cookie cutters (optional)
* Oven

## Step-by-Step Instructions

### 1. Toast the Flour

This is a crucial step for achieving the signature crumbly texture of polvorones. Toasting the flour reduces its gluten content, preventing the cookies from becoming tough.

1. Preheat your oven to 300°F (150°C).
2. Spread the flour evenly on a baking sheet.
3. Bake for 45-60 minutes, stirring every 15 minutes to ensure even toasting. The flour should be lightly golden and smell slightly nutty. Be careful not to burn it!
4. Remove the flour from the oven and let it cool completely. It’s essential to cool the flour completely before using it in the recipe. If it’s even slightly warm, it can melt the lard or butter and affect the texture of the cookies.

### 2. Prepare the Ground Almonds (If Necessary)

If you’re using whole almonds, you’ll need to grind them into a fine powder. A food processor or spice grinder works well for this. Make sure to grind them finely to avoid any gritty texture in the cookies. If you’re using store-bought almond flour, ensure it is fresh and finely ground.

### 3. Sift the Dry Ingredients

Sifting the powdered sugar and toasted flour ensures that there are no lumps and that the ingredients are evenly distributed. This contributes to a smoother dough and a more consistent texture in the final cookies.

1. In a large mixing bowl, sift together the cooled toasted flour, powdered sugar, ground almonds, cinnamon, and salt.
2. Whisk the dry ingredients together to ensure they are thoroughly combined.

### 4. Incorporate the Lard (or Butter/Shortening)

This step is crucial for achieving the right texture. The lard (or butter/shortening) needs to be cold but pliable. If using butter, make sure it is cold but not rock hard. Cut it into small pieces before adding it to the dry ingredients. The goal is to create small pockets of fat throughout the dough, which will melt during baking and create the crumbly texture.

1. Add the cold lard (or butter/shortening) to the dry ingredients.
2. Using your fingertips or a pastry blender, rub the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should take several minutes. Be patient and continue rubbing the fat until it’s evenly distributed and no large chunks remain.

### 5. Form the Dough

Once the fat is incorporated, it’s time to bring the dough together. This should be done gently to avoid overworking the gluten in the flour.

1. Gently knead the mixture until it comes together into a smooth dough. Be careful not to overmix the dough, as this will make the cookies tough. The dough should be pliable and hold its shape when pressed together. If the dough is too dry and crumbly, add a teaspoon of cold water or milk at a time until it comes together. If it is too sticky, add a tablespoon of flour.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the fat to firm up, making the dough easier to roll out.

### 6. Roll Out and Cut the Cookies

After chilling, the dough is ready to be rolled out and cut into shapes. Use a lightly floured surface to prevent the dough from sticking.

1. Preheat your oven to 325°F (160°C).
2. Line baking sheets with parchment paper or silicone baking mats.
3. On a lightly floured surface, roll out the dough to about 1/4 inch (6mm) thickness. Use a rolling pin to roll the dough evenly. If the dough is sticking to the surface or the rolling pin, dust with a little more flour.
4. Use cookie cutters to cut out desired shapes. Alternatively, you can use a knife to cut the dough into squares or rectangles. Gather the scraps of dough, re-roll them, and cut out more cookies. Be mindful that re-rolled dough might be a little tougher, so handle it gently.
5. Carefully transfer the cookies to the prepared baking sheets, leaving a little space between each cookie.

### 7. Bake the Cookies

Baking time will vary depending on the size and thickness of the cookies, as well as your oven. Keep a close eye on them to prevent them from browning too much.

1. Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should be firm to the touch but still slightly soft in the center.
2. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up and prevents them from breaking. Polvorones are very fragile when they’re warm.

### 8. Dust with Powdered Sugar (Optional)

Once the cookies are completely cooled, you can dust them with powdered sugar for an extra touch of sweetness and elegance. This is a traditional way to serve polvorones.

1. Place powdered sugar in a fine-mesh sieve.
2. Gently dust the cookies with powdered sugar.
3. Sprinkle with sesame seeds if desired.

### 9. Serving and Storing

Polvorones are best enjoyed at room temperature. They are delicate and crumbly, so handle them with care. These cookies are perfect with a cup of coffee, tea, or hot chocolate. They are also a lovely addition to a dessert platter or a gift for friends and family.

* **To store:** Store the cooled polvorones in an airtight container at room temperature. They will keep for up to a week. The longer they sit, the more the flavors will meld together.
* **For gifting:** Wrap each polvorón individually in colorful tissue paper or cellophane for an elegant presentation.

## Tips for Success

* **Toast the flour properly:** This is the most important step for achieving the right texture. Be patient and stir the flour frequently to ensure even toasting.
* **Use cold ingredients:** Cold lard or butter is essential for creating the crumbly texture.
* **Don’t overmix the dough:** Overmixing will develop the gluten in the flour and make the cookies tough.
* **Chill the dough:** Chilling the dough allows the gluten to relax and the fat to firm up, making the dough easier to roll out.
* **Bake until lightly golden:** Overbaking will make the cookies dry and crumbly.
* **Let the cookies cool completely:** Polvorones are very fragile when they’re warm. Let them cool completely before handling them.
* **Adjust sweetness to your preference:** If you prefer a less sweet cookie, reduce the amount of powdered sugar slightly.
* **Experiment with flavors:** Try adding other spices, such as nutmeg, cloves, or cardamom, to the dough. You can also add citrus zest for a brighter flavor.
* **Use high-quality ingredients:** The quality of the ingredients will affect the flavor and texture of the cookies. Use good-quality lard, cinnamon, and ground almonds for the best results.

## Variations

* **Lemon Polvorones:** Add 1-2 teaspoons of lemon zest to the dough for a bright, citrusy flavor.
* **Chocolate Polvorones:** Add 2-3 tablespoons of cocoa powder to the dry ingredients for a chocolate version. You can also add chocolate chips to the dough.
* **Almond Polvorones:** Increase the amount of ground almonds to 100g for a more pronounced almond flavor.
* **Sesame Seed Polvorones:** Before baking, brush the cookies with a little beaten egg and sprinkle with sesame seeds.
* **Anise Polvorones:** Add 1 teaspoon of anise extract or a tablespoon of anise seeds to the dough for a unique flavor.

## Troubleshooting

* **Cookies are too dry:** This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and bake the cookies until they are just lightly golden.
* **Cookies are too tough:** This could be due to overmixing the dough or not toasting the flour properly. Be careful not to overmix the dough and make sure to toast the flour until it is lightly golden.
* **Cookies are spreading too much:** This could be due to using warm ingredients or not chilling the dough for long enough. Make sure to use cold ingredients and chill the dough for at least 30 minutes before rolling it out.
* **Dough is too crumbly:** Add a teaspoon of water or milk at a time until it comes together.
* **Dough is too sticky:** Add a tablespoon of flour at a time until it is easy to handle.

## Nutritional Information (Approximate, per cookie)

* Calories: 80-100
* Fat: 5-7g
* Saturated Fat: 2-4g
* Cholesterol: 5-10mg
* Sodium: 10-20mg
* Carbohydrates: 8-10g
* Sugar: 4-6g
* Protein: 1-2g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## A Taste of Tradition

Polvorones de canela are more than just cookies; they’re a taste of tradition. This recipe allows you to bring the warmth and comfort of these classic Spanish treats into your own home. With a little patience and attention to detail, you can create a batch of polvorones that will delight your friends and family. Enjoy the process, savor the aroma, and share the joy of these delicate, melt-in-your-mouth cookies. Don’t be intimidated by the slightly longer preparation process, the results are absolutely worth it! Happy baking!