THE FESTIVAL CARNET
Almond and Cocoa Polvorones Made with Butter
Thick and crumbly cookies with lightly roasted flour, almonds and cocoa. This adaptation uses butter instead of traditional lard.
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Thick and crumbly cookies with lightly roasted flour, almonds and cocoa. This adaptation uses butter instead of traditional lard.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the roasting dry ingredients
Preheat the oven to 150 °C. Spread 180 g of flour and 80 g of ground almonds on a paper-covered plate, in two thin areas. Do not mix cocoa or sugar.
Slowly roasting
Bake for 12 to 15 minutes, stirring twice. The flour and almonds should dry and take a barely blonde color, without browning. Monitors the edges of the plate, which heat up faster.
Let cool
Pour the dry ingredients into a large dish and wait 30 minutes. They must be cold before entering the dough, otherwise they would melt the butter.
Working butter and sugar
Crush the 100 g of soft butter with the 80 g of icing sugar in the spatula for 2 minutes. The preparation must be homogeneous, without becoming liquid.
Add cocoa and salt
Sift the 20 g of cocoa and add them with the salt with sweet butter. Mix to obtain a regular brown paste before adding the roasted dry ingredients.
Gather a crumbly dough
Add the flour and cold almonds. Mix and press with the hand until the crumbs hold when tightened. No eggs or milk are provided; you must press, not look for an elastic paste.
Briefly restated
Flatten the dough to 2 cm, cover and refrigerate for 30 minutes. Preheat the oven to 170 °C. Prepare a cold baking tray covered with baking paper.
Thick cutting
Spread very gently between two leaves 1 cm thick. Cut 20 small 4 cm discs by lifting them with a spatula. Press the offcuts to finish, without adding water.
Cuis without coloring too much
Cuis 13 to 15 minutes. The edges should be taken, but the cocoa color makes browning difficult to see. The cookie remains very fragile when hot; do not try to move it immediately.
Cool on the plate
Let the discs cool completely for 45 minutes on their plate. Then gently lift them and add a veil of 15 g of icing sugar. Serve in small pieces, as their texture crumbles easily.
Conservation. Store completely cold cookies in an airtight box, in a cool and dry room. Consume them within 5 days. Separate the filled biscuits from those that need to stay crunchy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
Are they identical to larded polvorones?
Nope. This version is explicitly formulated with butter. It takes over the roasted flour and friable texture, with a different taste.
Why does the dough crumble?
This paste contains little water. Squeeze it and spread it between two leaves; do not knead it like bread dough.
Can they be moved hot?
Nope. Wait for full cooling on the plate. The structure is too fragile at the exit of the oven.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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