My parents are from Spain. Almonds are popular there. Here is a cookie we make often along with some spice almonds and the ever popular churros. These are all authentic recipes, from Spain.
Polvorones
makes 16 - 2 inch cookies
Ingredients:
1 1/2 cups unbleached white flour
3/4 cup almonds (raw)
5 oz. butter or margarine
3/4 cup granulated sugar
1/2 tsp cinnamon
Preparation:
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and "toast" the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly. Remove and place almonds into a food processor. Process almonds until they are finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!
Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is very dry and flakey.
Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.
Here are a couple of easy ones, take your pick. Both are from Spain, where my family is from.
Spicy Almonds
Ingredients
2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce
Directions
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
Churros
Ingredients
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Spanish Lemon Cream Prep Time: 5 minutes Chill: 1 hour Total Time: 1 hour, 5 minutes Yield: 2 cups - 4 servings Ingredients: •6 oz (177 ml) sweetened condensed milk •6 oz (177 ml) fresh lemon juice •2-3 6 oz containers (340-510 ml) plain yogurt Preparation: Set yogurt out on counter for 10 minutes to bring it to room temperature. Pour the evaporated milk into a large bowl or blender. Add fresh lemon juice to the condensed milk and blend thoroughly using a stick blender or standard blender. Add 6 oz. of yogurt to the milk-lemon juice mixture and blend well. Add another 6 oz. of yogurt and continue to blend. The mixture will be thick and creamy. (To make a thinner cream, add another 6 oz. yogurt.) Cover the lemon cream tightly and chill for at least 1 hour. When ready to serve, spoon into four
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Verified answer
My parents are from Spain. Almonds are popular there. Here is a cookie we make often along with some spice almonds and the ever popular churros. These are all authentic recipes, from Spain.
Polvorones
makes 16 - 2 inch cookies
Ingredients:
1 1/2 cups unbleached white flour
3/4 cup almonds (raw)
5 oz. butter or margarine
3/4 cup granulated sugar
1/2 tsp cinnamon
Preparation:
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and "toast" the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly. Remove and place almonds into a food processor. Process almonds until they are finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!
Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is very dry and flakey.
Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.
Here are a couple of easy ones, take your pick. Both are from Spain, where my family is from.
Spicy Almonds
Ingredients
2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce
Directions
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
Churros
Ingredients
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Spanish Lemon Cream Prep Time: 5 minutes Chill: 1 hour Total Time: 1 hour, 5 minutes Yield: 2 cups - 4 servings Ingredients: •6 oz (177 ml) sweetened condensed milk •6 oz (177 ml) fresh lemon juice •2-3 6 oz containers (340-510 ml) plain yogurt Preparation: Set yogurt out on counter for 10 minutes to bring it to room temperature. Pour the evaporated milk into a large bowl or blender. Add fresh lemon juice to the condensed milk and blend thoroughly using a stick blender or standard blender. Add 6 oz. of yogurt to the milk-lemon juice mixture and blend well. Add another 6 oz. of yogurt and continue to blend. The mixture will be thick and creamy. (To make a thinner cream, add another 6 oz. yogurt.) Cover the lemon cream tightly and chill for at least 1 hour. When ready to serve, spoon into four
flans, Tiramisu, cakes filled with pastry cream.