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Tuesday, 23 March 2010

Polvorons/ スペインの焼き菓子 ポルヴォロン

I baked some polvorons today.  Polvorons have long been one of my all time favourite cookies.  However, I have only ever found a proper recipe in one book, and have never seen it in others despite searching.
So, I was pretty excited when I found polvorons in Barcelona, when we visited in December last year.  Finally, a traditional, REAL polvoron!!  It came in a pretty paper wrapping, and melted in your mouth, leaving a distinctive, roasted almond flavour.

I used to make them in a ball, of about 1.5cm thickness, but decided to copy the ones I saw in Spain- so here is what I did.  I wish I had a round cutter, as the ones we found were round, but I only have a fluted one so had to make due with that.

The result was SOOO GOOD that I had to debate with myself whether to keep the recipe secret - but I think it is TOO GOOD to keep to myself, so here it is.

Plain Flour 125g
Ground Almond 25g
Icing sugar 50g
Butter (room temperature) 55g
Shortening 25g
Cinnamon 1g
Salt 1g
Icing sugar for decoration
  1. Pre-heat the oven to 200c.  Mix flour and ground almond, and spread on a baking tray.  Bake the mixture in the oven until it is slightly coloured.  Mix the flour occasionally.  Leave it to cool.
  2. Sieve the icing sugar, so that there are no lumps.  
  3. Once the flour mixture is cool, mix with rest of ingredients on a surface or in a large bowl, using a plastic card.  It is crumbly, but gently put together the dough to form a ball.
  4. Roll out the dough (tricky) to about 8mm thickness.  Using 5cm ring cutter, cut the dough out, and gently place it on a buttered baking tray (or tray lined with a baking sheet).  Pre-heat the oven to 140c.
  5. Bake the cookies for 30min.  While the cookies are still hot, dust abundantly with icing sugar.  Leave them to cool.
I used Flora White as shortening, following my friend Surbhy's advice, and it worked well.  I think it had better texture than other vegetable fats I have used in the past.  If you prefer, you can use only butter, but you will not get the flaky, melt-in-your-mouth texture with just butter.  It is so light, and I can assure you that the texture is like nothing  you have had before.  Roasted ground almond also gives such a nice aroma- so nutty and deep.  Since you thickly dust with icing sugar, I recommend espresso (with no sugar!) to go with this wonderful petit-four.  Hope you enjoy!





薄力粉 125g
アーモンドプードル 25g
粉砂糖 50g
バター (無塩、常温)* 55g
シナモン 1g
食塩 ひとつまみ*


  1. オーブンを200度に余熱する。小麦粉とアーモンドプードルをあわせてふるい、オーブントレイに広げて、少し色づくまで焼く。ときどき混ぜて、色づきを均等にする。オーブンから出したら、冷ましておく。
  2. 粉砂糖をふるい、ダマをなくす。
  3. 小麦粉とアーモンドプードルが十分に冷めたら、大きなボウルか麺台で、残りの材料と混ぜる。ぽろぽろとしてまとめにくいが、一つの塊にまとめる。
  4. オーブントレイに、バターを塗るか、ベーキングシートを敷き、オーブンを140度に余熱する。麺台の上に生地を出し、麺棒を使って8mmほどの厚さに伸す。5cmの型を使って型抜きし、トレイに少し感覚をあけて並べる。
  5. オーブンで約30分、少し色づくまで焼く。焼きあがったら、まだ温かいうちに粉砂糖を茶漉しなどを通してたっぷりとふり、そのまま冷ます。
ショートニングは、製菓用のものを使うといいと思います。イギリスでは、友人のSurbhyのすすめにしたがって、Flora White というものを使いました。アメリカのクリスコというショートニングを使ったこともあります。

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