Deliciously nutty gluten free Spanish almond cookies (polvorones de almendra) are incredibly tender, super crumbly, and so delicious. They’re easy to make, literally melt in your mouth, and have the most incredible flavor.
Preheat oven to 350 degrees. Line a large sheet pan with parchment paper. Add almond flour and toast for 9 to 10 minutes, stirring halfway. Once done toasting, transfer almond flour to a large bowl and allow to cool for 10 minutes. Set aside sheet pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and powdered sugar together on medium-low speed until shortening forms pea-sized crumbs.
In the large bowl with the cooled almond flour, add the gluten free flour, cinnamon, and salt. Whisk together until combined. Add flour mixture to the shortening/powdered sugar mixture and mix on medium-low speed until combined, this will take a few minutes. Press the dough together to form a ball.
Place a sheet of parchment paper on your work surface and lightly dust with gluten free flour. Place dough in the center of prepared parchment paper. Place a second sheet of parchment paper on top of the dough. Using a rolling pin, roll out the dough to an even 1/2 inch thickness. Grab a 2 inch round cookie cutter and dust in gluten free flour. Remove the top sheet of parchment paper and cut out the cookies. Use a spatula to carefully move cut out cookies onto the prepared sheet pan, spacing them about 1 1/2 inches apart. Re-roll dough scraps and cut out cookies until all the dough has been used.
Bake for 13 to 15 minutes, or until the tops of the cookies begin to crack and the edges are a light golden brown. Allow cookies to cool completely on sheet pan as they are very delicate and will fall apart if moved while still warm.