… Zalig Kerstfeest, Joyeux Noël, Frohe Weihnachten, Buon Natale, God Jul, Feliz Nadal, Mutlu Noeller, С Рождеством
From everybody at Tapas Restaurant, we would like to wish all our patrons and friends from around the world a very Merry Christmas.
2016 was another very busy year at Tapas and we were delighted to be greeting far more local Spanish customers across our threshold.
In fact we seemed to be greeting a far wider range of languages on the terrace this year, and so in the spirit of international goodwill we thought we would share ‘How to wish others a Merry Christmas’ in some of the most common languages we served during the season.
Catalan: Bon Nadal ; Dutch: Zalig Kerstfeest ; Spanish: Feliz Navidad ; French: Joyeux Noël ; German: Frohe Weihnachten ; Italian: Buon Natale ; Swedish: God Jul ; Portuguese: Feliz Nadal ; Turkish: Mutlu Noeller ; Russian: С Рождеством
In honour of our Spanish hosts we would like to share this simple recipe for Polvorones, a delicious butter and almond biscuit found on every Spanish Christmas Table.
Rich, crumbly Polvorones are a delicious Spanish treat, found on every Christmas table. This traditional recipe is as soft and crumbly as they come, they just about melt in your mouth! Prep Time: 20 minutes: Cook Time: 30 minutes
- 510g (1 1/2 cups) unbleached white flour
- 250g (3/4 cup) almonds (raw)
- 140g (5 oz.) butter or margarine
- 250g (3/4 cup) granulated sugar
- 1/2 tsp cinnamon
This polvorones recipe makes approximately 16 (2-inch round) cookies.
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and “toast” the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly.
Remove and place almonds into a food processor. Process almonds until they are finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!
Place a baking sheet on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the baking sheet. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is very dry and flaky.
Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.
Gluten Free & Diabetic
Alternatives for gluten free and/or sugar free Polvorones. This simple recipe can be easily converted to a healthier and gluten free alternative.
Substitute the 1 1/2 cups of regular flour with one cup brown rice flour and 1/2 cup gluten-free waffle mix (or similar) flour.
The lack of gluten makes the dough even more dry and crumbly so I add four tbsp of water to the mixture to make it sticky enough to be able to form it into cookies.
Substitute the sugar with 1 tsp of powdered Stevia or your favourite sugar substitute. The almond flavour seems to do a very good job of disguising the dreaded ‘saccharin’ aftertaste.