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Polvorones Almond Cookies Recipe


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     Polvorones Almond Cookies

Category   Desserts - Breads
Sub Category   None

1 1/2 cups unbleached white flour
3/4 cup almonds (raw)
5 oz. butter or margarine
3/4 cup granulated sugar
1/2 tsp cinnamon

Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and toast the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly. Remove and place almonds into a food processor. Process almonds until they are finely ground. Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly! Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about half inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is very dry and flakey. Bake cookies on ungreased cookie sheet for 25 to 30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.

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