Orange and Almond Polvorones Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate Spanish shortbread cookies infused with fragrant orange zest and ground almonds, dusted with powdered sugar for a tender, melt-in-your-mouth treat. This Spanish-inspired recipe, ready in about 35 minutes, layers all-purpose flour, ground almonds, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 24 Spanish cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 325°F. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup ground almonds, and 1/4 tsp salt.
  2. Step 2: In a large bowl, beat 1 cup softened unsalted butter and 3/4 cup powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Step 3: Add 1 tbsp finely grated orange zest and 1 tsp vanilla extract to the butter mixture and beat until combined.
  4. Step 4: Gradually add the dry flour and almond mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
  5. Step 5: Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, flattening each slightly with the palm of your hand.
  6. Step 6: Bake for 18-20 minutes until the edges are lightly golden but the cookies remain pale in color.
  7. Step 7: Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: Once cooled, dust the cookies generously with powdered sugar before serving.

Related recipes