The traditional Spanish polvorones are the most popular Christmas cookies in Spain. They are powdery, crumbly, and almondy with a hint of cinnamon. I recreated the polvorones’ recipe this holiday season to feature a gluten-free, vegan version. I used coconut oil instead of lard and substituted oat flour for all-purpose’s. If you’re feeling advantageous, this is the perfect new cookie to try!
Childhood Holiday Memories!
The polvorones are special to me because they remind me of my childhood in the north of Morocco, where these little goodies are a holiday must for every family! Also known as “Mucha Buena,” “Mucho Bueno,” and sometimes “Noche Buena,” the polvorones are usually found at every Market in Tetouan and Tangier between September through January.
My Polvorones Recipe
Because I was trying to avoid lard, the main ingredient in making traditional polvorones, it took me a couple of attempts to perfect this recipe finally. Moreover, because I got many requests for gluten-free recipes, I used a combination of two healthy flours to come up with the perfect texture!
Therefore, I’m excited to share this lard-free, gluten-free, reduced-sugar recipe! While the recipe below highlights all the ingredients in detail, here is all you’re going to need in a nutshell:
- Oat Flour: I used oat flour instead of all-purpose flour for a gluten-free version, and the results were top-notch!
- Almond Flour: I find it easier to use almond flour. However, you may use peanut powder for a peanut-flavored variation or grind some whole almonds using a food processor to keep it “authentic.”
- Coconut Oil: I used this little secret as a substitute for lard! If coconut oil is unavailable, you may use melted butter cooled to room temperature.
- Confectioners’ Sugar: Because I always try to reduce the amount of sugar, I only used half a cup in this recipe. Following a keto diet, you may replace the sugar with Erythritol.
- Ground Cinnamon: While cinnamon is the traditional flavor for polvorones, other variations include lemon and chocolate. For a lemon-flavored version, please use the zest of one lemon instead of the ground cinnamon. For the chocolate version, please reduce the amount of almond flour and compensate with unsweetened cocoa powder.
Serving Polvorones: Spanish Christmas Cookies
Polvorones always taste best the following day! However, if you’re in a hurry, please allow your cookies to cool for a few hours and dust them with powdered sugar before serving them. Feliz Navidad, y’all!
Polvorones: Spanish Christmas Cookies
Equipment
- a round or oval cookie cutter
Ingredients
- 1 – 1/2 cup oat flour (150 grams)
- 1 – 1/4 cup almond flour (125 grams)
- 1/2 cup coconut oil
- 1/2 cup confectioners' sugar
- 3/4 tsp ground cinnamon
Instructions
Toast the Flours
- Toast the flours in the oven or stovetop until golden brown (toast them separately because the almond flour toasts faster than the oats’). Almond takes 5-10 minutes, and oats take 35 minutes. Allow the flours to cool down. Next, sift, combine, and set them aside.
Make the Dough
- Using an electric mixer, beat the oil with sugar and cinnamon until smooth and creamy.
- Add the cooled flours to the coconut oil mixture and incorporate them into a dough. The dough will be crumbly, but that’s normal. However, if it is sandy, use 1-2 Tbsp more coconut oil — Careful not to over-knead your dough, or it will become too soft and melty.
Cut and Bake the Cookies
- Place parchment or wax paper on a working surface, work the dough into the shape of a ball, and carefully flatten it using a floured rolling pin. Cut circular or oval cookies using cookie cutters, about 1/2" in thickness and 2" in diameter. Place the cookies on a greased or parchment-lined cooking tray and refrigerate for 10-15 minutes.
- Meanwhile, preheat your oven to 350 F. Finally, bake your cookies in the middle rack for 15-25 minutes or until the edges turn light golden brown. Allow the cookies to cool to room temperature before moving them from the baking sheet, or they will crumble and fall apart.
Serve Your Polvorones
- The polvorones taste best the following day. If you're in a rush, allow your cookies to cool for a few hours and dust them with powdered sugar before serving them. Feliz Navidad, y'all!
Notes
- Work fast, as the dough may lose its texture. If your dough becomes too soft and melty, cover it with wax paper, and refrigerate it for 5 minutes.
- For a lemon-flavored version, substitute the zest of one lemon for the ground cinnamon.
- Store your polvorones in an airtight container for up to a week. Do not refrigerate.
Stay on your gluten-free course and enjoy this Moroccan Walnut Ghriba!
Did you make these Spanish Polvorones? Tag @petitapron on Instagram and share with us!
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