Almond and lemon biscuits

Pair with Moscatel

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.

Ingredients

300g 
Ground Almonds or grind your own
225g 
Sugar
2 large 
Lemons for zest
1/2 tsp 
Almond Essence (optional)
2 large 
Egg whites

Directions

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.

Annie B , Annie B's Spanish Kitchen Vejer de la Frontera Spain Visit Website
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serving and consuming

Pairing Moscatel with food

Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.

Moscatel fast facts

Slightly chilled

Serve slightly chilled between 12 & 14° C in a white wine glass.

A perfect dessert wine

Pairs perfectly with fruit and ice-creams.

Ideal to enjoy by the glass

The structure of the wine allows conservation of the bottle for a few months.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 160 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Annie B , Annie B's Spanish Kitchen Vejer de la Frontera Spain Visit Website
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