Horchata Polvorones Recipe | King Arthur Baking

Ingredients

• 20 tablespoons (284g) vegan butter, at room temperature
• 3/4 cup plus 2 tablespoons (174g) unrefined cane sugar or 3/4 cup plus 1 tablespoon (173g) brown sugar, packed
• 1 teaspoon pure vanilla extract, Mexican preferred*
• 1 teaspoon bitters, Amargo Chuncho preferred*
• 3 1/4 cups (462g) whole almonds, (with skins) toasted and cooled to room temperature*
• 2 cups (184g) King Arthur Oat Flour or 2 cups (178g) old-fashioned rolled oats, finely ground to powder*
• 1 cup plus 2 tablespoons (172g) brown rice flour
• 1/3 cup (51g) potato starch or 1/2 cup (57g) tapioca starch
• 2 1/2 teaspoons cinnamon, Ceylon cinnamon preferred
• 1 1/4 teaspoons xanthan gum or guar gum
• 3/4 teaspoon baking powder
• 3/4 teaspoon table salt
• confectioners' sugar
• freshly ground cinnamon, optional; Ceylon cinnamon preferred