Mexican almond cookies

Now we’re in the mire of a soggy autumn, our school summer fete feels like ages ago, not mere months. They had so many second-hand books there they were almost giving them away and I was able to get a couple of baking books. Just the type I like: big, generic, unfashionable ones, proper compendia put together by diligent writers and recipe testers and totally lacking in a celebrity marketing boost or coffee table arty photography.

One was The Great Big Cookie Book, credited to Hilaire Walden, who has turned out 45 books over 45 years apparently. Respect. One of the recipes it contained was for something called Mexican almond cookies. Readers of this blog or those who visited by short-lived Italian biscuits market stall will know I love almondy confections.

No amount of research (OK, Googling) is giving me any real history or heritage for these cookies, but they’re likely related to Spanish, or specifically Andalusian, polvorónes – crumbly baked concoctions that take their name from pulvis, pulveris, the Latin for dust (and origin of the English words powder and pulverise). The presence of chopped or ground nuts, notably almonds, indicates to me they’re likely part of the Arab Mediterranean legacy, like Italian paste / pasticcini di mandorle and Maltese figolli. Another modern member of this diaspora seems to be US-Mexican cookies called snowballs or Mexican wedding cookies.

The texture here is crisp and crumbly. They crumble to dust. Hence the above assumption. As such they’re very different to my beloved pasticcini di mandorle and Sienna’s ricciarelli, which I make for Christmas and must put on here soon. Those almond confections are much closer to the almond paste we know here in the UK – marzipan sweetmeats. Every sweet treat made with ground nuts is a winner in my book though. Just try not to over-bake these or the icing sugar caramelises just a bit too much. I’ve reduced the oven temperature and baking time from Ms Walden’s original recipe and also used ground almonds, not her finely chopped, just cos I had some that needed using.

Ingredients
115g plain flour
175g icing sugar
50g ground almonds, or almonds ground in a food processor
2g vanilla essence
1g almond essence
115g unsalted butter
Icing sugar for dusting

Method
1. Heat the oven to 170C.
2. Sieve together the flour and icing sugar.


3. Dice the butter and add to the sieved mix along with the essences (using a tare function on electronic scales to weigh them in, or just go for 1 teaspoon vanilla, 1/2 teaspoon almond).
4. Rub the butter in and bring to a dough. Form into a ball.
5. Cover and rest for about half an hour.
6. On a lightly floured surface, roll out to about 3mm thick.


8. Stamp out with a cookie cutter. Round is suggested, but we (me and my helper, the Raver, aged 4) went round and heart as you can see. Squish back together and reuse any offcuts – this is the bit the Raver liked best.


9. Put the cookies on baking sheets lined with non-stick paper or silicone then bake for about 20-25 minutes until nicely browned.


10. Cool on a rack then serve, well dusted with icing sugar.

2 Comments

Filed under Biscuits, cookies, Recipes

2 responses to “Mexican almond cookies

  1. Helen Etherington aka Ma/Granny

    Well done, Daddy and the Raver. They look totally delicious and I do agree that almonds are a winner.

  2. Really good snap on these.

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