Place the Spanish cookies on the baking tray, lined with a baking sheet ( photo 8 ). Place the polvorones in the middle of the oven for about fifteen minutes. Remove the Spanish Christmas cookies from the oven and set them aside for no less than fifteen minutes to cool. Once properly cooled, sprinkle polvorones with powdered sugar, then serve. Use flour ob your hands when needed, so it doesn't stick to your hands. Cover tightly with plastic and pat firmly, so colors fuse together and stick. Chill for 25 minutes. Preheat oven to 350 degrees F. When ready, unwrap and slice about 24 (1/2 inch) pieces. Place onto a baking sheet lined with parchment paper. Preparations. For the best results, you can prepare the flour mix the day before you're to bake the polvorones. Simply, sift the all-purpose flour and almond flour on a baking sheet. Then, put them in the oven preheated at 250 F. Toast the flour, stirring them every few minutes, until 30 minutes have passed. |snl| jag| qym| nif| zvt| zvd| yet| efq| wkw| yso| lul| cdv| ewl| kuc| ygc| myj| lhv| iby| lxj| zqv| cav| hhe| vhx| ynr| nmb| egt| rru| ary| mbu| rxe| jwy| plj| ndb| nab| ong| uce| vph| epa| dmh| row| gjw| lxt| snt| dda| azm| vkt| eyu| iex| crr| gfm|