250 g of 1000 Uses Mix
80 g of toasted almond flour
135 g of cold butter
80 g of icing sugar
10 ml of anisette
Mix Gallo’s “Gluten-free mix” with almond flour in a bowl, add powdered sugar, salt and cinnamon.
Add anisette and butter. Mix until the ingredients are combined.
Place the dough on a flat surface and knead until it becomes soft and even.
Wrap the dough in cling film and let it rest at room temperature for 20 minutes.
Spread the dough and cut the shapes with a circular baking ring.
Place the polvorones in a tray with baking paper and bake in a pre-heated oven at 160º-170ºC for about 20 minutes (in the middle rack).
When cold and solid, sprinkle with powdered sugar.