Vegan Polvorones
Polvorones are iconic festive Spanish treats, famous for their ultra‑crumbly, melt‑in‑the‑mouth texture and rich nutty almond flavour. This fully vegan version replaces traditional lard and dairy butter with plant‑based alternatives, keeping the signature soft, powdery consistency and warm, sweet taste — no animal products required. They are traditionally enjoyed at Christmas and special occasions, and stay fresh for weeks when stored properly.
Shared by james
Time
70 min
Serves
6
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 250 g all‑purpose flour.. 120 g blanched ground almonds
- 130 g cold solid vegan block butter
- 90 g icing sugar (plus extra for dusting generously)
- ½ tsp ground cinnamon,, 1 tsp lemon zest,, Pinch of fine salt
- 1–2 tbsp ice‑cold almond milk (only if needed to bind)
👩‍🍳 Instructions
- 1
Prep & mix: Preheat oven to 170 °C (340 °F). Toast the flour in a dry pan over low heat for 3–4 minutes until lightly nutty (do not brown) — this gives the signature crumbly texture. Let cool completely.
- 2
Form dough: In a large bowl, combine cooled flour, ground almonds, icing sugar, cinnamon, lemon zest, and salt. Add cold vegan butter and rub gently with fingertips until the mixture looks like fine crumbs. Press together into a firm dough; add a tiny splash of cold plant milk only if too dry. Do not over‑knead.
- 3
Chill & shape: Wrap dough and chill for 30 minutes. Roll out to 1.5 cm thickness, cut into rounds, and place on a lined baking tray.
- 4
Bake: Bake for 20–25 minutes — they should stay pale and feel firm but soft, not browned. Cool completely on the tray; they will set and become crumbly as they cool.
- 5
Finish: Dust very generously with extra icing sugar once fully cold. Store in an airtight container.