Polvoron de Clavo

Background

Polvoron de Clavo is a festive shortbread from the Iberian tradition, prized for its tender crumb and warm spice. The classic base of all-purpose-flour, enriched with silky lard and sweetened with snowy powdered-sugar, is lifted by aromatic ground-cloves and a hint of ground-cinnamon. Many regional bakers fold in finely chopped toasted-almonds and bright orange-zest, with a pinch of fine-salt to sharpen the flavors. The result is a crumbly, melt-in-the-mouth cookie that highlights the warmth of ground-cloves alongside nutty toasted-almonds and citrusy orange-zest.

Ingredients

• 300 g all-purpose-flour, lightly toasted
• 150 g lard, room temperature
• 120 g powdered-sugar, plus extra for dusting
• 1/2 tsp ground-cloves
• 1 tsp ground-cinnamon
• 80 g toasted-almonds, finely chopped
• 1 tsp orange-zest
• 1/4 tsp fine-salt

Preparation

1. Prepare the dry base: In a dry skillet over medium heat, stir the all-purpose-flour until it smells nutty and turns a shade deeper. Transfer to a tray to cool so it stays free-flowing.
2. Cream the fat and sugar: In a bowl, beat the lard with the measured powdered-sugar until soft, pale, and fluffy.
3. Spice and season: Mix in the ground-cloves, ground-cinnamon, orange-zest, and fine-salt until evenly fragrant.
4. Bring the dough together: Add the cooled all-purpose-flour and fold just until the mixture resembles damp sand and clumps when pressed. Fold in the toasted-almonds gently.
5. Shape: Scoop portions and press them into thick discs (or pack into a round cutter) so they hold together. Arrange on a parchment-lined baking sheet.
6. Bake: Heat the oven to moderate temperature and bake until the edges barely color and the centers feel set, about 12–15 minutes.
7. Cool and finish: Let the cookies rest on the tray for 10 minutes, then dust generously with additional powdered-sugar while slightly warm.

How to Enjoy

Serve Polvoron de Clavo with tea or coffee to highlight the cozy warmth of ground-cloves and the citrus lift of orange-zest. The delicate crunch of toasted-almonds contrasts the tender crumb, while the final veil of powdered-sugar melts on the tongue. For the fullest flavor, enjoy them the day they are baked once the crumb has set, when the aroma of ground-cinnamon and ground-cloves is most expressive.

Tips and Notes

• Toasting the all-purpose-flour deepens flavor and helps achieve the signature sandy texture.
• Adjust spices to taste: add a touch more ground-cloves for bolder warmth or emphasize ground-cinnamon for a softer profile.
• Keep the lard at room temperature so it creams smoothly with the powdered-sugar without over-mixing.
• A pinch of fine-salt brightens sweetness and highlights the orange-zest and toasted-almonds.