Method

• 1.
  Grate the copha into the bowl of an electric mixer, add the butter and beat until light and fluffy. Add the lemon rind, lemon juice and 75g of the icing sugar, and beat until combined.
• 2.
  Combine the flour, walnuts and cinnamon, then add to the butter mixture 1 tablespoon at a time, beating after each addition, until well combined. Press into a ball, cover in plastic wrap and refrigerate for 2 hours.
• 3.
  Preheat the oven to 170°C.
• 4.
  Roll mixture into small balls, pressing together with your hands as the mixture will be dry. Cooking in batches, place on a greased baking tray, and flatten slightly. Bake for 10-15 minutes or until a light golden colour. Place remaining icing sugar in a bowl and drop hot polvorones into sugar one by one, rolling to coat. Place on a wire rack to cool.
• 5.
  To serve, cut squares from coloured tissue paper, place 2 polvorones in each square, roll up and twist the ends to seal. Use scissors to shred the ends of the paper.