I am a big fan of sweet wine at the end of lunch or dinner. In fact, long before I appreciated the joys of Spanish food and when Italian restaurants were the norm, my favourite postre was not a tiramisu nor pannacota but a chilled glass of sweet Vin Santo served with almond studded Cantucci for dipping.
Similar to the white grapes of PX & Moscatel DO Jerez, the white Tuscan grapes of Trebbiano and Malvasia are laid on straw mats under the sun for drying, ahead of pressing. From the very beginning of my gourmet journey of Costa de la Luz, it became a quest to perfect my Spanish postre. In a land filled with Sherry, lemons and almonds, this is a perfect nod to how the wine of an area is made to match the food of an area. These lemon infused almondy macaroons alongside a glass of Sweet Moscatel Soleado (sundried) is indeed a spectacular dessert. Any lemon/orange/citrus based dishes are perfectly matched with Moscatel.
Almond and lemon biscuits
Pre set oven to 150 deg and line a baking sheet with parchment.
Assemble almonds, sugar, lemon zest & essence. If grinding your own, you can add sugar & lemon rind in magimix too.
Whip egg whites until you turn the bowl upside down & they don’t move an inch.
Fold egg whites into dry ingredients.
Spoon onto baking sheet, place an almond in the centre of each and bake for 20 mins or until golden.