Hello again! How are you spending Christmas? We have not given many signs of life because we have spent these days with the family and we are also preparing new projects and goals for next year. This is the last Christmas recipe we have made and although we would have liked to have published it before it has not been possible.

A couple of years ago we shared some  Polvorones on the blog, but the good thing about this recipe is that they are chocolate shortbread (who doesn’t like chocolate?) and they are also gluten-free, healthier and lighter and much richer because they are an improved version of our first recipe. You are still in time to prepare them for these holidays or simply to be able to enjoy this delicious sweet.



  • 3/4 taza de almendras molidas (120 g)
  • 1 y 3/4 taza de harina de trigo sarraceno (240 g)
  • 3/4 taza de harina de avena sin gluten (90 g)
  • 4 cucharadas de cacao en polvo sin azúcar
  • 1 taza de aceite de oliva virgen extra (220 g)
  • 1/2 taza de azúcar de coco (130 g)
  • 1/2 taza de sirope de arce (160 g)
  • Semillas de sésamo para decorar


  1. Preheat the oven to 180ºC or 355ºF.
  2. Crush the almonds in a food processor.
  3. Add the rest of the ingredients (except the seeds of sesame) and blend until smooth.
  4. Form balls with your hands and flatten them to give them the shape of shortbread. Sprinkle sesame seeds on top to decorate.
  5. Place the shortbread on a baking sheet lined with parchment paper and bake for about 30 minutes or until golden brown.< /li>
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