Preheat the oven to 350 °F
Grind the almonds up in a food processor. Lay them onto a baking sheet lined with parchment paper.
75 g skinless almonds
Add the flour and mix together on the sheet.
140 g all-purpose flour
Bake the mix for 15 minutes, mixing the flour mixture and almond mix halfway. Remove and cool completely.
Sift the flour, and ground almonds together with the powdered sugar and cinnamon.
⅓ cup powdered sugar, 1 tsp ground cinnamon
Add in the softened butter with a wooden spoon and mix the butter mixture until you have a texture similar to beach sand.
90 g butter
Place the dough on a floured surface and bring it together. Create a rectangular shape with the dough.
Use a floured rolling pin to press the dough down to about ½ inch / 1.2cm thick.
Cut out your polvorones cookies and place them onto baking sheets, lined with greased baking paper.
Bake them for around 15 minutes or until they are cooked through.
Allow them to cool for a few minutes on their pan before transferring them to a cooling rack.
Once completely cooled, dust with powdered sugar.
Extra powdered sugar
