AT A GLANCE
|01||Preheat oven to 180C. Spread flour in an even layer on a baking tray lined with baking paper and toast, stirring occasionally, until golden (7-8 minutes), set aside to cool.|
|02||Meanwhile, spread almonds on a separate tray and toast, stirring occasionally, until light golden (5-6 minutes), cool slightly, process in a food processor until finely ground, set aside.|
|03||Increase oven to 200C. Beat lard, sugar and cinnamon in an electric mixer until light and fluffy (4-5 minutes), add toasted flour and reserved ground almonds, beat until just combined. Turn onto a piece of baking paper, bring together with your hands and roll to 1cm thick, refrigerate until firm (1-2 hours). Cut into biscuits using a 6cm-diameter scalloped or plain cutter (re-roll scraps) and carefully transfer with a spatula to a baking tray lined with baking paper and bake until light golden (20-25 minutes). Cool completely on tray and dust with icing sugar before serving. Polvorones will keep, stored in an airtight container, for about a week.|
Note This recipe makes about 20 biscuits.