Polvorón

• Lightly and evenly toast the flour and almonds separately. Leave to cool.
• Mix in all the ingredients in a kneading machine.
• Spread the dough over circular moulds of approximately 1 cm in diameter and height.
• Press by hand or with the help of a rolling pin and remove the excess dough with a spatula.
• Carefully remove from the mould as the dough is very crumbly.
• Set aside on a baking tray with baking paper.
• Bake at 150 ºC for 45 minutes.
• Remove, leave to cool and then sprinkle over some anti-humidity icing sugar.
• Wrap each piece in polvoron paper.

Notes:

• The almonds and flour must be lightly and evenly toasted.
• In a modular oven, program 1 (floor)-2 (mouth)-0 (ceiling), air intake open.
• Each polvoron is taken as a reference for one portion. The approximate weight of each piece is 20 g.