There are countless variations on Polvorones all over Spain and Latin America, but we especially love this version made with rich, finely ground cashews.
Reprinted with permission from One Sweet Cookie by Tracey Zabar. Copyright © 2011. Published by Rizzoli. Available wherever books are sold. All rights reserved.
- Yield:makes about 40 small cookies
- Active time: 20 minutes
- Total time:45 minutes
- ½ cup cashews (or any other nut)
- ¾ cup granulated sugar, divided
- 8 ounces (2 sticks) unsalted butter, softened
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cardamom
- 1¾ cups all-purpose flour
- Confectioners’ sugar for finishing
Preheat the oven to 300°F. Line two half-sheet pans with parchment paper.
Spread the cashews in a single layer on one of the prepared pans. Bake for 6 to 8 minutes, or until the nuts are slightly browned and fragrant. Cool completely on the pan. Grind the cooled nuts with approximately one-third of the sugar in a food processor. Set the prepared pan aside until it is time to bake the cookies.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, salt, and the remaining sugar until very light and fluffy. Add the vanilla and cardamom. Add the ground cashews and flour, and mix well until the dough gathers into a ball. With a silicone spatula, scrape the bowl several times to ensure thorough mixing.
Roll the dough by hand into small balls, approximately 1 inch in diameter, and place on the prepared pans. Bake the cookies for 15 to 20 minutes, or until browned around the edges. Let them cool completely on wire racks. Roll the cookies in confectioners’ sugar. You might need to reroll them just before serving.