Spanish Polvorones

Instructions

1. Toast the almonds
   Preheat oven to 350°F (175°C). Spread the blanched almonds on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant. Allow to cool completely before grinding finely in a food processor.
2. Prepare the oven
   Reduce oven temperature to 325°F (165°C). Line two baking sheets with parchment paper.
3. Mix wet ingredients
   In a large bowl, beat the lard or butter until creamy. Add the granulated sugar and continue beating until light and fluffy, about 3-4 minutes. Mix in the egg yolk, cinnamon, vanilla extract, and anise liqueur (if using) until well combined.
4. Add dry ingredients
   In a separate bowl, whisk together the flour, ground toasted almonds, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing at low speed until just combined. The dough should be crumbly but hold together when pressed.
5. Shape the cookies
   Take about 2 tablespoons of dough and shape into a ball, then flatten slightly to form a thick disc about 2 inches in diameter. Place on the prepared baking sheets, leaving about 1 inch between cookies.
6. Bake the polvorones
   Bake for 12-15 minutes until the edges are just barely golden. Do not overbake as they should remain pale. The cookies will be very fragile while hot.
7. Cool and dust with sugar
   Allow the cookies to cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely. Once cooled, generously dust with powdered sugar on both sides.
8. Serve or store
   Traditionally, Spanish polvorones are individually wrapped in tissue or wax paper. Store in an airtight container at room temperature for up to 2 weeks.