We reinvented one of the most traditional sweets in our cuisine to turn it into a healthy, balanced treat suitable for everyone. By replacing lard with extra virgin olive oil, we not only achieve a much more heart-healthy fat profile, but also a light texture that melts in the mouth. Using whole wheat flour adds depth of flavor and fiber missing from the classic recipe, while our stevia guarantees the perfect sweetness without adding a single calorie from sugar.
Estimated time: 45 minutes (plus resting)
Difficulty: ⭐⭐
Servings: 15-18 units
Ingredients
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350g whole wheat flour
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150ml extra virgin olive oil (EVOO)
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80g of Stevia1:3 (powdered)
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100g ground raw almonds
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1 teaspoon ground cinnamon
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The zest of half a lemon
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A pinch of Bonsalt
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Sesame seeds for garnish
Nutrition Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the benefits of each component.
| Category | Nutrient / Component | Amount (per unit) | Benefit and Source |
| Macronutrients | Protein | 3.5g | Satiety and structure (Almond) |
| Healthy Fats | 11.2g | Monounsaturated fatty acids (EVOO) | |
| Carbohydrates | 14.5g | Slow-release energy (Whole Grain) | |
| Key Minerals | Magnesium | 42.0mg | Nervous system health |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Other | Dietary Fiber | 2.8g | Digestive health |
| Total Calories | 165 kcal | Balanced energy value |
Step-by-Step Professional Preparation
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Toasting the flour (Flavor key): On a baking tray, spread out the whole wheat flour and ground almonds. Bake at 150°C for about 15-20 minutes, stirring every so often, until it gives off a toasted aroma and changes color slightly. Let cool completely.
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Sweetener preparation: Grind the Stevia1:3 in a grinder or processor until you get a fine powder texture (similar to icing sugar).
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Dry mix: In a large bowl, sift together the cooled flour and almonds. Add the powdered stevia, cinnamon, lemon zest, and a pinch of Bonsalt .
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Oil incorporation: Pour in the extra virgin olive oil little by little while mixing with your hands or a spatula. You should get a compact but slightly crumbly dough, typical of polvorones.
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Resting and shaping: Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Then roll it out with a rolling pin to a thickness of about 2 cm. Cut the polvorones with a round cutter or a small glass.
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Final baking: Place the polvorones on a baking tray lined with parchment paper. Sprinkle a little sesame seeds on top. Bake at 180°C for 10-12 minutes (just until the edges begin to brown; do not overbake or they will turn hard).
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Critical cooling: This is the most important step. Do not touch the polvorones until they are completely cold, as they break easily while warm.
Nutritionist's Tips
These polvorones are an excellent source of vitamin E and antioxidants thanks to the olive oil and almonds. By using Stevia1:3, we drastically reduce the dessert's glycemic load, making it much more suitable for people with insulin resistance or diabetes. The touch of Bonsalt helps enhance the sweet flavors of cinnamon and almond without adding sodium.
They are the perfect treat to enjoy a traditional sweet in a healthy way with your guests or friends!
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