Recipes and Cooking Spiced Polvorones The delightfully crumbly shortbreadlike texture of polvorones pairs up with background flavors of cinnamon and cardamom. For an artistic touch, place stencils or doilies over cookies before sifting with the powdered sugar mixture. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on August 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 40 mins Chill Time: 1 hrs Bake Time: 15 mins Total Time: 1 hrs 55 mins Servings: 32 Yield: 32 cookies Jump to Nutrition Facts Ingredients 1 ½ cup almond flour 1 ½ cup all-purpose flour 1 cup butter, softened 1 cup powdered sugar, divided 1 tablespoon milk 1 ½ teaspoon ground cinnamon, divided ¾ teaspoon ground cardamom 1 teaspoon vanilla Directions Preheat oven to 350°F. Spread almond flour and all purpose flour evenly in separate shallow baking pans. Bake each pan 5 to 10 minutes, stirring once or twice, until light golden brown. Combine flours in a bowl and cool to room temperature. Meanwhile, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in milk, 1 teaspoon of the cinnamon, cardamom, and vanilla until combined. Beat in cooled flour mixture until combined. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 325°F. On a lightly floured surface roll the dough until 1/2-inch thick. Cut out dough using a 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake about 15 minutes or until bottoms are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely. Before serving, in a small bowl combine the remaining powdered sugar and cinnamon. Sprinkle cookies with powdered sugar-cinnamon mixture. Storage: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 118 Calories 8g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 118 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 46mg 2% Total Carbohydrate 10g 4% Total Sugars 4g Protein 2g Calcium 14mg 1% Iron 0.3mg 2% Potassium 45mg 1% Folate, total 11mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.