Polvorones

Shortbread Cookie Recipe

Our polvorones recipe has undergone very few changes since it was created approximately 100 years ago. We have used the current recipe since the mid-20th century.

Our artisanal polvorones contain a generous amount of ground almonds (approximately 30%), wheat flour, sugar, lard, and a hint of cinnamon and lemon zest. We believe they require nothing more.

Although there are variants (gluten-free, lard-free, sugar-free, etc.), at this time we only produce traditional polvorones and chocolate ones.

Production Process

First, all the main raw materials are prepared: almonds, lard, and sugar.

Antioxidants in the homemade shortbread cookie recipe

On the back label of our homemade polvorones, you will find that they contain antioxidants, such as E306 and E310.

These antioxidants are present in the lard we purchase from trusted distributors and which we obviously do not manufacture ourselves; these antioxidants are completely safe, necessary, and permitted by the Ministry of Health.

Origin of Shortbread Cookies

As with any history, there are several theories, but everything suggests that the origin of polvorones lies in the Andalusian town of Estepa in the mid-16th century, during the reign of Philip II.

The first written polvorones recipes appeared there, in the Convent of Santa Clara. As always, the nuns were experts at sweetening the world.

At that time, there was a great abundance of holm oaks in the forests, resulting in a large number of pigs with high fat content. This excess lard led to a wide variety of recipes using that ingredient, including mantecado.

Although the origin of polvorones dates back to the 16th century, it was not until the late 19th century that Filomena Micaela Ruiz, known as “La Colchona,” made them popular throughout Andalusia through her husband, a carrier. She also established the foundations for the texture we know today.

By the 20th century and with global industrialization, the polvorón reached every corner of Spain, with records showing up to 400,000 kg of polvorones produced in 1939, becoming a Christmas sweet as popular as turrón.

Currently, there is a designation of origin for “Mantecados de Estepa” and “Polvorones de Estepa” that sets quality standards, resulting in excellent products. However, where we are located, in Jijona (Alicante), we produce Polvorones de Jijona. Our own recipe contains significantly more almonds than required by the PGI.