120 min
Temperature: Warm
Additional culinary preparation: Sweet
Allergens
Gluten
Gluten
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.083 kg
Ground almond 0.022 kg
Lard 0.043 kg
Icing sugar 0.035 kg
Cocoa 0.003 kg
Elaboration
  • Evenly toast the flour and almonds in the oven separately.
  • Leave to cool.
  • Knead the flour, almonds, slightly tempered butter, icing sugar, cocoa and a pinch of salt.
  • Let stand for 30 minutes.
  • Shape the polvorones with the help of a mould of one to two centimetres in thickness (height). Make sure you press enough in order to obtain a compact polvoron without cracks.
  • Place on a baking tray and bake in a modular oven with the air-intake open at 190 ºC for 20 to 25 minutes (the polvoron should be approximately 1.5 cm thick).
  • Leave to cool.
  • Sprinkle over some icing sugar and wrap each piece in polvoron paper.
Nutritional information (1 portion)
Fiber 0.75 g
Saturates 3.52 g
Monounsaturated fatty acids 3.8 g
Polyunsaturated fatty acids 1.44 g
Cholesterol 6.11 mg
Calcium 3.49 mg
Iron 0.47 mg
Zinc 0.17 mg
Vitamin A 0.07 ug
Vitamin C 0.0 g
Folic acid 3.67 ug
Salt (Sodium) 0.43 mg
Sugars 6.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.