Makes approx. 25 biscuits
For the cookies:
230g walnuts, toasted
230g plain flour
¾ tsp salt
230g butter, softened
75g caster sugar
1 tsp vanilla extract

To decorate:
100g icing sugar
  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Line two baking trays with non- stick parchment paper.
  2. Place the toasted walnuts in the bowl of a food processor and pulse until coarsely chopped. Transfer into a large bowl.
  3. Stir in the flour and salt.
  4. In a separate bowl, beat together the butter and sugar until light and fluffy. Add the vanilla extract.
  5. Fold in the flour and walnut mixture until just combined.
  6. Take one tablespoon of dough, roll into a ball and place on the prepared baking tray.
  7. Once all the dough has been rolled, place the trays in the fridge for 10 minutes.
  8. Bake for 15-18 minutes or until lightly golden. Allow the polvorones to cool slightly on the tray before transferring to a wire rack to cool completely.
  9. Dust the polvorones with icing sugar before serving.

Per Serving: 117kcals, 8.5g fat (3.3g saturated), 9.6g carbs (4.5g sugars), 1.5g protein, 0.6g fibre, 0.076g sodium