Polvorón

A polvorón is a crumbly almond shortbread, baked from flour, sugar, cinnamon and lard or butter.

Polvorón is a Christmas sweet from Spain, most closely linked with Andalusia and the town of Estepa. It came to the Philippines under Spanish rule, where it is also a favourite at Christmas. The name comes from polvo, the Spanish word for dust, which describes how easily it crumbles.

What it really is

Flour, ground almonds, sugar, cinnamon and lard are mixed into a dough that is shaped by hand or pressed into a mould, then baked until just golden. Lard gives the crumb its short, sandy texture. Many bakers use butter instead, which gives a softer result.

The name means dust, but a polvorón is a cookie. Its crumb is made to break, which is why the wrapper matters more here than on most biscuits.

How it's served

• Cold or at room temperature, one piece at a time, still in its paper wrapper.
• On a small plate with a napkin, since it crumbles easily over the table and clothes.
• With coffee, most often at Christmas and other festive meals.

How to write it on the menu

• Name the fat: lard or butter. Lard means the sweet is not suitable for vegetarians.
• Flag the wheat and the almond, which is a tree nut. If it is made with butter, say so, because butter adds milk.
• List the cinnamon and any sugar dusting, and state the weight of each piece.
• Say whether it is individually wrapped, since many guests buy it to give or take home.