70 grams ground almonds
200 grams butter at room temperature
200 grams icing sugar
finely grated zest of 1 lemon
250 grams plain flour
pinch of salt
1 teaspoon cinnamon
½ teaspoon cardamom
extra icing sugar to garnish
Preheat the oven to 180°C.
Spread the ground almonds on a baking tray and toast in the oven until a pale gold colour. Don’t let them get too brown as they continue to darken on cooling.
Cream the butter, icing sugar and lemon zest until light and fluffy.
Combine the dry ingredients and mix into the butter to form a dough.
Tip onto the bench and bring together. Flatten into a disc, wrap well and refrigerate until firm.
Roll out on a lightly floured bench to 1 cm thick. Using a biscuit cutter or ruler, cut into diamonds or circles.
Carefully lift onto lined baking trays and bake for 10-12 minutes or until lightly golden.
Leave on the tray for 10 minutes to firm up then transfer to a cooling rack. Dredge with the extra icing sugar before serving.
The polvorones will keep for several days stored in an airtight container. Makes about 30