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To me polvorones bought is not that I like them very much ... but I have to say that these homemade are very rich.
They remind Christmas and they have something that makes them different ... perhaps it is knowing that they are homemade, or perhaps discovering that they are loaded with history. The recipe is taken from that old notebook that I showed you a few days ago, Do you remember?
As my mother, the author of the manuscript (his great-aunt), worked for some marquises who lived in Madrid. Hence, along with these polvorones, international recipes so difficult to obtain at that time are noted.
Polvorones with Thermomix
Some homemade, traditional polvorones with all the flavor of Christmas. They are easily made using the Thermomix, with simple ingredients.
Equivalences with TM21
More information - Hazelnut cake
Source - Paula Beltrán González
What does he look like and what a cute Christmas! But one question, instead of butter can you use butter?
Thank you
Hi Ana,
I have not tried it with butter but it seems to me that it will completely change the flavor. It doesn't have to look bad, but the texture and flavor are going to be different.
A hug!
… Where do you buy lard? … I have several recipes to make and since they have butter I have never made them because I don't know where to buy it… and the flour… normal or pastry?
lard in any supermarket,
Hi Loli,
As Joaquín says, you can find butter in supermarkets. In Spain I know that El Pozo sells it in a tub and, at least a few years ago, it used to be on the cold cuts shop. If you ask at the butcher or delicatessen they will surely help you find it. With butter you can make very rich sweets (I leave you the link of the ensalmada in case you dare to prepare it: http://www.thermorecetas.com/2012/12/04/ensaimada/).
On the flour, I have put the pastry flour that I had at home (without incorporated yeast) but the normal flour will also serve you.
I hope you like them.
A hug!
Thank you very much for your advice ... I hope to tell you about my results ... (and I pass the ensaimada to pending recipes to try ... hehe)
Thanks to you Loli,
Of course, we are already looking forward to receiving those comments 😉
A kiss!
loli, I buy it at my butcher shop .... I hope your butcher has ...
Thanks Núria!
Hello. … Fantastic recipe, are the almonds raw or toasted? Thanks in advance.
Hello Angie,
In the original recipe it is not specified. Mine were similar to the Marcona and I used them peeled and raw. But if we toast the almonds a little in the oven, before grinding them, I think that they will also be some great polvorones.
Thank you, I will clarify it at the entrance.
A hug!
Hello, lard is a time bomb… you can't use anything else… thank you
Hi Esther,
Yes, I know ... but Christmas is what it has, hehe. I have not tried to substitute this ingredient for another but I suppose that, if we change it for another ingredient such as butter, it will completely change the texture and flavor of the sweet.
A hug!
I eat angie, raw or roasted almonds
Thanks Joaquín,
I put them raw. I just added a new paragraph under "remarks" to clarify it. As I say there, I think that with toasted almonds they will also be good.
A hug!
Hello! First of all, thank you very much for sharing your recipes, however, I have to point out that, indeed, as I have read in some comments, the measurements have to be wrong, especially those related to the flour, because the result was a totally inconsistent. However, I will try it another time because the recipe promised! A hug and Merry Christmas!
Thank you Vic for your comment. We will review the recipe. A hug
I am a vegetarian, so maybe I will make the recipe changing the butter for olive oil. What do you think?
Well, tell us how they look on you, okay?
Thanks for writing,
A hug!
And you couldn't use a vegetable shortening? I think it exists on the market.
Ains, I don't know Mercedes, I guess so. If you find her, do the test. And tell us because we have a lot of vegetarian friends who would enjoy this discovery 😉
A hug!
Hello, I made this recipe today. It is impossible that the amount of flour is what you put, because with that weight of flour I have been a liquid cream, I have had to add flour until I get a dough. Another thing to comment on is good flavor but you should specify the sugar that it was ground because as I did not put anything I put it normal and it shows when biting, the powder magazine is not very fine, precisely. Thank you.
Hello Ascen,
First of all, thank you for all the recipes.
I want to make these polvorones, they look great, but I have a question, is the flour you used toasted?
Thank you very much.
A hug
Hello Elisa, thank you!
I used plain flour, not toasted.
I hope you like them 😉
A hug
Hello Ascen,
Thank you. I made them and they are delicious. In addition, by not having to toast the flour they are more convenient to make. I still have some left and they gain flavor as the days go by.
Thank you very much for all the recipes. I don't usually write but I follow you regularly and I love them.
A abrazo.
I love that they fit you well! This recipe has had many comments but you are the first to tell us how they turned out.
I am glad that you have done them and that you have encouraged to write to us
A kiss!
hello… I'm going to make these polvorones but I want to take advantage of a pot of almond candy that I have and I don't know how to use it (ingredients: almond, sugar, egg yolk and grated lemon)… How do you see it? The pot is 400grs. I think I would no longer add sugar or almonds ...
Hello Laura,
Ugh ... I don't know what to tell you. I don't know how it will turn out. You can try to see what happens. Although they will not turn out the same (yours has egg and lemon) it does not have to look bad. If it doesn't taste like polvorón, call it another way and that's it! 😉
You will tell us.
A hug!
I think you have made a mistake in the amount of flour that you have put in the recipe for the polvorones. A pity that you do not review what you post. I have had a disaster.
Hello Begoña,
Sorry it didn't fit you. At the moment no one else has told us that the recipe is wrong ... and to me, with those amounts, they are as you see in the photo.
A hug!
For those allergic to almonds, how do I do it? I just don't put them on? Thanks
Hi Ana,
I would substitute the almond for another dried fruit such as hazelnuts. Let's see how it looks on you.
A hug!
Sorry for the intrusion but I have tried. Make the recipe and it comes out something more similar to the perrunillas than the classic polvorón. Still a great flavor. Thank you for the recipe
I always made them by hand, but this year with the Thermomix they have been very tasty too.
I have followed everything, ingredients, measurements, time, everything to the letter and the result leaves much to be desired. More than polvorones, these are a kind of mantecados and not the good ones due to the amount of fat they have. Regrettable recipe, better not follow it because it does not give the result that we expect those of us who want polvorones as usual.
Hello Angel:
It is a family recipe and that is how it has come to me, how I have shared it.
But thank you for your comment. If you have the recipe for the authentic polvorones I would be delighted to see it, do you share it with us?
A hug!
Liquid liquid dough, the amount of flour must not be correct… .impossible to shape it!
This recipe does not work. With that amount of flour, a cream comes out, not dough
Thank you Victoria for your comment. These days I will repeat the recipe to see where the problem may be. A hug and Happy Holidays!