A polvorón is a Spanish shortbread that is heavy, soft and very crumbly. Made of flour, sugar, milk and nuts they are mostly found in Andalusia.

They have now become popular in ex-Spanish colonies in Latin America as well as the Philippines as part of the Christmas tradition.

Though they were traditionally prepared from September to January, they are now available all year round.

The recipe is simple and one of the traditional main ingredients in the polvorones is pig fat.

Though these days, there are options different from pig fat, like cow fat, as well as vegetarian polvorones and mantecados, a variety of polvorones, made with olive oil.

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