Day 8: Spain

Polvorones

Polvorones get their name from the Spanish word polvo meaning ‘dust.’ This is because the cookies are so powdery and crumbly. The cookie has four basic ingredients: flour, powdered sugar, cinnamon, and lard. The history of this Spanish favorite is one of the most intriguing (and dark) food origin stories that I’ve ever heard.

Polvorones were actually inspired by an Arabic dessert that the Moors brought to the Iberian Peninsula when they conquered it. However, because Muslims do not eat pork, the Moors made their dessert with milk or olive oil instead of lard. When the Inquisitions began, the Spanish government decreed that the the cookies now had to be made with lard as a way to identify Muslims and Jews (who can’t eat pork).

Despite this dark origin, polvorones are now enjoyed during the happiest time of the year: Christmas!

Now, to the cooking:

Ingredients:

• 3 (generous) cups all-purpose flour
• 1 cup lard (I used shortening because I don’t eat pork)
• 1.4 cups powdered sugar
• 1 cup almond flour
• 1/2 tsp. cinnamon

Step 1: Spread the all-purpose flour on a baking sheet and toast in the oven at 480ºF. Once the top browns, take the flour out of the oven and mix around before placing back into the oven. Repeat this until all of the flour is toasted.

Step 2: Using some lard/shortening, toast the almond flour in a skillet.

Step 3: When both flours have cooled add all the dry ingredients together and mix well. Next, add the shortening and mix until the dough is crumbly, but holds together. Refrigerate the dough for about an hour.

Step 4: After an hour has passed, removed the dough from the refrigerator and combine into a sheet between 1/2 – 1 inch high.

Step 5: Using a circular cookie cutter, press into the slab of dough to make the cookies. Place on baking tray and bake for about 15 minutes on 350ºF.

Step 6: Once they have baked, sprinkle with powdered sugar and leave to cool for at least 20 minutes.