Nut polvorones that you cannot miss
THE RECIPE OF WALNUT POLVORONES THAT YOU CANNOT MISS
within the plentiful Christmas candy offer can not miss the shortbread that compete strongly with nougats. Once you try the artisan polvorones, it is when you realize the true flavor of this delicious Christmas sweet.
If you like them shortbread but you have not yet dared to prepare them at home, this recipe from POLVORONES OF WALNUTS it can be a good initiation into the world of these Christmas sweets. They are easy to prepare but as in all recipes, following the indicated steps is what guarantees success.
After the success of the recipe of my Cinnamon and almond polvorones and how did you like them? Chocolate shortbread, and the Almond and hazelnut polvorones this year i tried these hazelnut polvorones I have to tell you that they are to hit jumps, they are a show of flavor.
Are you more of polvorones or nougat?
You can see this RECIPE on VIDEO
- 250 gram of sugar
- 280 gram Of flour
- 200 gram lard pork I used Iberian ham at room temperature
- 150 gram of ground walnuts
- 2 egg yolks
- Zest of 1 lemon
- Icing sugar for dusting
(It is important to toast the flour, and the ground nuts.)
Place the flour in a baking dish at 180º and stir from time to time with a wooden spoon every 7 minutes (for more or less 20 minutes but you have to watch your oven). When the flour has acquired a slightly toasted color you can remove it and let it cool.
Now in another baking dish add the ground walnuts and repeat the operation of toasting them in the oven or since there is a small amount you can also toast them in the pan. When it has acquired a darker tone and the rich aroma of toast, it will indicate that they are ready for use. Remove from the oven and let cool.
We turn on the oven to 180º heat up and down
Mix the sugar with the lard until everything is well integrated,
Add the lemon zest, the sifted flour and the ground walnuts, integrate until we get a homogeneous mixture. Let cool for half an hour.
Roll out with a rolling pin on a silicone mat or parchment paper and, if necessary, sprinkle icing sugar to prevent it from sticking. The thickness is to taste. We use a cookie cutter or a small glass to mark the polvorones and we transfer them to a baking dish.
At this point we will have the oven preheated to 180º and we introduce the tray, we will bake 20 and 25 minutes or until we see them slightly golden.
Remove the tray from the oven, let cool before unmolding because when they come out of the oven they are hot and fragile and break easily.
When cool, sprinkle with icing sugar, wrap and store in an airtight box until consumed.
I bought the papers to wrap the polvorones at María LUNARILLOS and they cost me 100 papers, €1.80 Handle them with great care because they are very fragile.
You can have them made 15 days before Christmas, so get to work.
You may be interested in seeing a few sweet and savory recipes to cook this holiday season.