Polvorones: Spanish Christmas Cookies

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Place the almonds on a baking tray and toast in the oven until they are lightly browned, about 8-10 minutes. Reduce the oven temperature to 250°F (120°C).

Step 3

Take the almonds out of the oven and grind into a flour-like texture in a food processor.

Step 4

Beat the lard, sugar, and cinnamon with an electric hand mixer until smooth and creamy.

Step 5

Add the flour and ground almonds to the lard mixture and incorporate into a crumbly dough. Work the dough into the shape of a ball.

Step 6

Place a sheet of waxed paper or parchment onto a clean countertop or cutting board, then place the ball of dough on top. Carefully flatten it with a floured rolling pin to a rectangle that's about 1/2 inch (12mm) thick.

Step 7

Cut the dough into round cookies with a cutter, then gently move the cookies to a greased baking tray with a spatula.

Step 8

Bake the cookies for 25-30 minutes, until you see the edges start to turn a golden brown. Allow the cookies to cool on the tray, as moving them while they're hot will likely cause them to crumble.

Step 9

Once the cookies have cooled completely, dust them with powdered sugar and serve at room temperature. Enjoy!