Last week Miss A was given two homework assignments requiring her to choose and prepare two Spanish influenced dishes, the first of which was a dessert. She chose to bake Polvorones which are Spanish Almond Cookies. Miss A found the recipe here and doubled it because she needed to make enough for all of her classmates. I was not able to assist her with making the cookies but I did take a few pictures while she baked.
First, she toasted the unbleached flour for a few minutes.
Next, she toasted the almonds until they were browned slightly, then ground them in a food processor.
Afterwards, Miss A started mixing. She creamed the butter,
added sugar,
and cinnamon.
Finally, she mixed in the flour and ground almonds until it formed crumbly dough.
She poured the dough onto wax paper and pressed it until it was flattened to about half an inch. She scored the dough with a knife then cut it into squares.
Using a spatula, she moved the crumbly squares to a baking pan and placed them in the oven for 25 minutes.
After removing the cookies from the oven, they were cooled and then sprinkled with powdered sugar before packaging them in a box for transport to school.
Miss A said that her teacher and classmates enjoyed the cookies. I sampled one after she finished and agree that the cookies were quite good. This recipe is a keeper for us. I’m very proud of my daughter’s efforts and look forward to sharing the second part of her assignment with you in a couple days.
