Spanish almond biscuits (Polvorones)

2 cups	Blanched almonds
3 cups	Plain flour
2 cups	Castor sugar
1 tbsp	Ground cinnamon
430g	Butter (melted & cooled to room temp)

Method

1.      pre-heat the oven to 150°C

2.      Toast the almonds until golden brown, leave to cool completely.

3.      Heat the flour on a flat baking sheet in the oven but only very lightly colour.

4.      Pour into a bowl & leave to cool completely.

5.      In a blender combine the almonds with 2 tbsp of the sugar & very finely ground the almonds, making sure not to turn them into mush.

6.      Remove the almonds into a bowl & mix in the reaming sugar.

7.      Sift the flour & cinnamon onto the almonds.

8.      Add the butter to the bowl a little at a time stirring with a spatula.

9.      When added the mix should be moist but not wet if it is then add a little more flour.

10.    Chill the mixture for about 2 hours.

11.    Mould into small cookie shapes & bake on parchment paper at 140°C for 45 mins.

12.    When cooked dust with castor sugar.