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Polvorones (Puerto Rican Almond Shortbread Cookie


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  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 2 cups flour
  • 1 cup coarsely ground almonds
  • 1/2 cup powdered sugar, for dusting cookies


Servings 24


Step 1

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In the base of a mixer, beat together the butter and sugar until light and fluffy--about 3 minutes. Add the extracts and salt, and beat for another 30 seconds. Lower the mixer to the lowest setting, and slowly add the flour letting it mix until it is all completely worked in. Add the almonds and let mix until completely incorporated.

Use a cookie scoop or your hands to form round balls out of the dough, each about 1 tablespoon in size. Arrange on the cookie sheet 1 inch apart. Once you have filled the cookie sheet, place it in the refrigerator to chill for 15 to 30 minutes. Once chilled, place in the oven and bake for about 20 minutes, or until the cookes are completely baked, golden brown on the bottom, but still pale on top. Let them cool on the pan for 5 minutes, then transfer to a rack to completely cool.

Toss the cooled cookies in the powdered sugar and serve or store with extra powdered sugar in an air-tight container. Will keep well for about 5 days. Dough can also be frozen and baked later.


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Polvorones (Puerto Rican Almond Shortbread Cookie Polvorones (Puerto Rican Almond Shortbread Cookie