Loved by Pilgrims Polvorones: The Melt-in-Your-Mouth Spanish Almond Cookies
A Sweet Memory from the Camino
If you’ve ever walked the Camino de Santiago, you know that it’s not just a journey across Spain - it’s a journey through taste, tradition, and the kindness of strangers. From café con leche in tiny village cafés to tarta de Santiago in Galicia, every region offers its own unique flavor of hospitality.
For me, one of the most surprising delights along the Way were Polvorones - those crumbly, buttery Spanish almond cookies that seem to melt the moment they touch your tongue.
I first tasted one in a small bakery in León. The baker, a sweet older woman in a flour-dusted apron, handed me a white-wrapped cookie with a smile and said, “Es muy típico de España.” (It’s very traditional in Spain.) One bite, and I understood why generations have loved them.
These cookies are soft, nutty, and rich - like shortbread kissed with almonds and dusted with sugar. And while they’re often associated with Christmas in Spain, they’re a year-round treat for travelers seeking a taste of comfort and tradition.
These cookies are delicious!
What Are Polvorones?
Polvorones are a type of mantecados - traditional Spanish shortbread cookies made with almonds, flour, sugar, and lard or butter. The name “polvorón” comes from the Spanish word “polvo,” meaning “powder” - a nod to their delicate, powdery texture.
They originated in Andalusia, in southern Spain, where nuns in convents first made them centuries ago using local ingredients like almonds and rendered pork fat. Over time, they became a beloved part of Spanish celebrations, especially during Navidad (Christmas).
But if you’re walking the Camino, you’ll find them in bakeries from Burgos to Santiago, often individually wrapped in tissue paper and tucked into pilgrim lunches.
These cookies will soon be a favorite in your family.
How to Make Authentic Polvorones (Spanish Almond Cookies)
Recreating these cookies at home is surprisingly simple, and the smell of toasted almonds and cinnamon will instantly transport you back to Spain.
Ingredients
2 cups (250 g) all-purpose flour
1 cup (100 g) finely ground almonds or almond flour
¾ cup (170 g) unsalted butter or lard, room temperature
½ cup (100 g) powdered sugar (plus extra for dusting)
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
Optional: zest of one lemon
Instructions
Toast the flour:
Spread flour evenly on a baking sheet and toast in a 300°F (150°C) oven for 15–20 minutes, stirring occasionally, until slightly golden and fragrant. Let cool completely.Toast the almonds:
Toast ground almonds in a skillet for 5–7 minutes, stirring constantly to prevent burning. Set aside to cool.Mix the dough:
In a large bowl, beat the butter (or lard) with powdered sugar until light and creamy. Add toasted flour, almonds, cinnamon, vanilla, salt, and lemon zest (if using). Mix until a crumbly dough forms.Chill:
Wrap the dough in plastic and refrigerate for 30 minutes to firm up.Shape the cookies:
Preheat oven to 325°F (160°C). Roll the dough to about ½ inch (1.25 cm) thick and cut with round or oval cookie cutters.Bake:
Place cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until edges just start to turn golden.Cool and dust:
Let the cookies cool completely, they’re fragile when warm. Dust generously with powdered sugar before serving.
Perfect Polvorones
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Tips for Perfect Polvorones
Don’t skip toasting the flour and almonds, it gives the cookies their signature nutty aroma.
If you prefer buttery flavor over traditional richness, use butter instead of lard.
For a twist, add a touch of anise extract or sherry wine to the dough.
Store in an airtight container, they keep beautifully for up to 2 weeks and even taste better after a day or two.
Enjoying Polvorones -Camino Style
The best way to enjoy a polvorón? Just like I did, with a warm café con leche, sitting at a wooden table in a sleepy Spanish plaza.
They crumble the moment you take a bite, leaving behind a sweet almond flavor that pairs perfectly with coffee or hot chocolate. On the Camino, they became a small ritual, one cookie at sunrise, a reminder that even the simplest moments can be sacred.
They are delicious with a cup of hot chocolate
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Conclusion: Sweet Simplicity from Spain
Polvorones aren’t flashy or fancy - they’re simple, humble, and comforting, much like the spirit of the Camino itself. Every crumb tells a story of Spanish tradition, of home kitchens and pilgrim cafés, of celebration and gratitude.
When I bake them now, far from Spain, my kitchen fills with the same scent that once drifted from a tiny bakery in León - and for a moment, I’m back there again, on the trail, savoring sweetness after a long day’s walk.
So, pour yourself a cup of coffee, dust your cookies with sugar, and enjoy a taste of Spain wherever you are.
Buen Camino, and buen postre.
Renae