perrunillas
Perrunillas
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Perrunillas are the most popular shortbread biscuits from the region of Extremadura in Spain. They are also very popular in Castile-Leon and Andalusia.

Course: Dessert
Cuisine: Mediterranean, Spanish
Servings: 30 perrunillas
Author: Vera Abitbol
Ingredients
Option 1: Perrunillas extremeñas (Extremadura)
  • 1 cup lard (or butter)
  • 4 cups flour (approximately)
  • ¾ cup sugar
  • Zest of a small lemon
  • 2 eggs , separated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons Brandy
  • 5 tablespoons sugar (to decorate)
Option 2: Perrunillas de Salamanca (Salamanca)
  • 1 cup lard
  • cups flour (approximately)
  • ¾ cup sugar
  • 3 eggs , separated
  • cup almond powder
  • ¼ teaspoon salt
  • 2 tablespoons brandy with anise (or 1 teaspoon of cinnamon)
  • Zest of an orange , or a lemon
  • Whole almonds , blanched (for decor)
Equipment
Instructions
Perrunillas Extremeñas
  1. Preheat the oven to 350 F.
  2. Mix the cinnamon, salt and flour and sift them. Set aside.
  3. Lightly melt the lard (this will help work the dough better).
  4. In the bowl of a stand mixer, beat the lard and sugar for 2 minutes.
  5. Stir in the 2 egg yolks.
  6. Add the lemon zest and mix well.
  7. Gradually add the previously sieved dry mixture.
  8. Work the mixture by hand or using the stand mixer at low speed, until the dough is homogeneous and does not stick to the fingers. The kneading time does not have to be long.
  9. Form balls of about 1½ oz with your hands and crush them slightly.
  10. Place them on a greased baking sheet or lined with parchment paper, making sure that there is a 2-inch space between them.
  11. Beat the egg white until it becomes liquid.
  12. Brush the perrunillas with egg white and sprinkle with sugar.
  13. Bake at 350 F for about 15 to 20 minutes. When the top is cracked and golden, they are ready.
  14. Cool them on a rack.
Perrunillas de Salamanca
  1. Preheat the oven to 350 F.
  2. Mix the salt, flour and cinnamon (to taste) and sift them. Set aside.
  3. Lightly melt the lard (this will help you work the dough better).
  4. In the bowl of a stand mixer, beat the lard and sugar for 2 minutes.
  5. Stir in the 2 egg yolks.
  6. Add the zest of the citrus and mix well.
  7. Add the almond powder and mix.
  8. Gradually add the previously sieved dry mixture.
  9. Work the mixture by hand or using the stand mixer at low speed, until the dough is homogeneous and does not stick to the fingers. The kneading time does not have to be long.
  10. Form balls of about 1½ oz with your hands and crush them slightly.
  11. Place them on a greased baking sheet or lined with parchment paper, making sure that there is a 2-inch space between them.
  12. Beat the egg white until it becomes liquid.
  13. Brush the perrunillas with egg white and sprinkle with sugar.
  14. Bake at 350 F for about 15 to 20 minutes. When the top is cracked and golden, they are ready.
  15. Cool them on a rack.
Recipe Notes
  • Not all flours absorb the same amount of moisture, as it depends on the type of flour and the relative humidity. Therefore, the quantity of flour indicated is approximate.
  • The perrunillas dough must have a slightly sandy consistency. If you find it too dry, you can add a little milk at the end.