Orange and Almond Polvorones Shortbread Cookies
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 desserts ready in about 35 minutes layers all-purpose flour, ground almonds, (2 sticks), softened 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.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 cup (2 sticks), softened unsalted butter
- 3/4 cup, plus extra for dusting powdered sugar
- 1 tbsp finely grated orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- 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.
- 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.
- Step 3: Add 1 tbsp finely grated orange zest and 1 tsp vanilla extract to the butter mixture and beat until combined.
- 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.
- Step 5: Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, flattening each slightly with the palm of your hand.
- Step 6: Bake for 18-20 minutes until the edges are lightly golden but the cookies remain pale in color.
- Step 7: Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8: Once cooled, dust the cookies generously with powdered sugar before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Orange and Almond Polvorones Shortbread Cookies take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Orange and Almond Polvorones Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Orange and Almond Polvorones Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Orange and Almond Polvorones Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Orange and Almond Polvorones Shortbread Cookies?
Spanish desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
