Polvorones & Café
The cookie that crumbles right
Polvorones — traditional Andalusian almond shortbread cookies — served alongside a cortado and marcona almonds. In Spain, polvorones are Christmas cookies, but they work year-round with coffee. The trick is squeezing the polvorón in your hand before eating to compact it — otherwise it disintegrates.
Ingredients
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Marcona Almond and Chocolate Guirlache Nougat 4.2 oz
- Traditional Polvorones "Almond Shortbread Cookies" 1.4 lb
- Trio of Gourmet Valencia Almonds | Truffle, Rosemary, Salted Caramel 2.2 oz/ea
- Gourmet Rosemary Almonds 2.2 oz
- Gourmet Salted Caramel Valencia Almonds 2.2 oz
Preparation
- Remove polvorones from their individual wrappers. Arrange on a small plate.
- Prepare a cortado or strong espresso.
- Scatter a few marcona almonds on the plate beside the cookies.
- To eat: squeeze the polvorón gently in your palm to compact it, then bite. Alternate with sips of coffee.
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