Sesame Cinnamon Polvorones (Spanish Shortbread)
Crumbly Spanish shortbread made with toasted flour, butter, cinnamon, and sesame seeds. Bake at 350°F for 15 to 20 minutes. Makes about 18 gift-ready cookies.
Polvorones are one of the sweets I think of first when I think of Spanish Christmas, with their soft, crumbly texture that practically dissolves in your mouth. The little secret is toasting the flour before you mix the dough, which gives them a gentle nutty taste. Here I add sesame and cinnamon, and they go perfectly with a hot coffee.
Saúl’s Tip
Toast the flour in a dry skillet over medium-low heat, stirring constantly, until it smells nutty and is barely cream colored. Let it cool completely before mixing, or it will melt the butter and the dough will turn greasy.
Tips for Success
- Don’t let the flour brown; it should stay pale.
- Chill the dough so it rolls without sticking.
- Cool the cookies fully on the sheet before moving them.
- Pack gently, as they break easily.
Make-Ahead and Storage
Layer the cooled cookies in a tin with parchment between layers, or wrap each in tissue paper. They keep 2 weeks in a cool, dry place and taste even better after a day.
Variations
- Replace the sesame with finely chopped almonds.
- Dust with powdered sugar while still slightly warm.
- Add 1/4 tsp ground anise.
Sesame Cinnamon Polvorones (Spanish Shortbread)
Ingredients
Instructions
- Heat the oven to 212°F. Spread the flour on a rimmed baking sheet and bake 30 minutes, stirring at 10 and 20 minutes. It should stay white, not brown.
- Cool the flour completely, about 30 minutes. Raise the oven to 350°F.
- Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, until fragrant and light golden. Cool.
- Beat the butter, sugar, cinnamon, and orange zest in a bowl with a hand mixer until creamy and pale, about 2 minutes.
- Beat in the yolks and 2 tbsp of the sesame seeds until combined.
- Add the cooled flour and mix with a spatula, then your hands, until it forms a smooth ball. Wrap and chill 30 minutes.
- Line two baking sheets with parchment paper. Roll the dough between two sheets of parchment to 1/4 inch thick.
- Cut 2-inch circles with a cookie cutter. They puff slightly in the oven, so cut them a bit small. Re-roll the scraps.
- Place on the sheets 1 inch apart, sprinkle with the remaining sesame seeds, and press lightly.
- Bake 15 to 20 minutes, until set and lightly golden on top.
- Cool on the pan 10 minutes, since they are fragile when warm, then move to a wire rack to cool completely.
Frequently Asked Questions
Why toast the flour?
Heating the flour dries it out and gives polvorones their fine, sandy crumble. It also gives a gentle, nutty flavor.
Can I use butter instead of lard?
Yes. This recipe uses butter, which is easy to find and gives great flavor. Lard is the traditional choice.
Why do my polvorones fall apart?
They are meant to be crumbly, but cooling completely before handling prevents breaking. Handle with care.
