tarta de polvorón (from polvo, dust), sweet or tiny cake, smaller than cupcakes, made with lard, flour and sugar and flavored to taste, baked and sprinkled with powdered sugar, flour and sugar prior to serving. Upon eating it melts or ‘turns to dust’ in the mouth. This was a typical desert in Al-Andalus, which was readily adopted by Christian Spain. Today it is found everywhere in the country. [Benavides-Barajas. Nueva-Clásica. 1995:289]THE
MEDIEVAL SPANISH CHEF’S RECIPE FOR POLVORONES
1 ½ c flour
¾ c raw almonds
5 oz (1/2 c plus 2 tbsp) butter or lard
¾ c powdered sugar
½ tsp cinnamon
½ c powdered sugar
|A Sweet to Melt in Your Mouth!|
Photo by: Lord-WilliamsPREHEAT OVEN TO 350ºF/175ºC
Pour flour out onto a cookie sheet. Toast it, moving it around to toast evenly. Leave in over for about 8 minutes. Remove and let cool.
Toast raw almonds on a cookie sheet for 8-10 minutes. Remove from oven and pput almonds in a food processor. Grind until fine.
REDUCE OVEN HEAT TO 300ºF/150ºC
Cream butter, sugar and cinnamon in a large mixing bowl. Add flour and almonds. Continue mixing until dough if very crumbly.
Line a cookie sheet with wax paper. Place the cakes on this and bake 10-15 minutes. Do not let them brown as traditionally they are white. Remove the cookie sheet from oven when down and let cakes cool on the cookie sheet.
When cool sprinkle with sugar and serve.