Shortbread or polvorones - Pilar Hernández's Chilean Cuisine
The last recipe from our vacation in Belgium with my mom.
Ingredients · Servings 30
- 250 grams of flour
- 50 grams of ground almonds
- 200 grams of vegetable shortening at room temperature (Crisco in the USA)
- 150 grams of powdered sugar
- 1/2 teaspoon of cinnamon
Method · PT-497396H59M3S
- In a medium skillet over medium-low heat, toast the flour, stirring occasionally until you begin to smell toasted flour. The idea is to evaporate the moisture; you don't have to wait until it changes color. Let it cool.
- In a large bowl, using a fork, mix the butter with the powdered sugar and cinnamon.
- Add the toasted flour and almonds and mix well. Do not work with your hands or knead, just combine well and form a disc. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350F or 180C.
- Working on a floured surface, roll out the dough with a rolling pin until it is 1 cm thick. Do not roll it out any thinner, or the cookies will be too fragile. Cut them into small pieces so they can be eaten in one bite, as they will crumble easily.
- Bake for 8-10 minutes until lightly browned on the bottom.
- Let it rest for 5 minutes in the can, then transfer to a wire rack and let it cool completely.
- Store for up to 1 week in an airtight container.
When I was a girl, mantecados were always one of my favorite cookies, so I wanted to make them again, but my mom suggested that we modify the recipe by adding almond flour (you can find it at Cherry or you can make it at home by grinding peeled almonds in the food processor), on vacation in Spain I had tried polvorones and had become a fan.
In the end, we made three versions with no almond flour and two with different proportions, and these turned out to be the best. So here's THE family's shortbread recipe from now on.
Description
An old-fashioned traditional cookie.
