Almendrados

Did you know that Spain is the second largest almond producer in the world? This popular Spanish cookie dates back to the 15th century! The recipe calls for very few ingredients, is quick to make, and is deliciously chewy - almost like a macaroon! They also happen to be gluten-free AND they freeze well! We paired this light, nutty cookie with a rich, sweet sherry. Perfection!

Zest of one large lemon
2 large eggs
1 1/4 cup granulated sugar
2 cups ground almonds or almond meal/flourflour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
A few whole almonds with skin on, for middle of cookie decor

Preheat oven to 350.

Zest lemon. Add to the sugar and pinch together.

Separate yolks from the egg whites. In a medium glass bowl, beat the egg whites to a stiff peak with an electric mixer or hand mixer.

Gently stir in egg yolk. Do not overstir.

Add sugar, ground almonds, extracts and mix.

Use your hands to roll cookies into mounds and place on a parchment lined baking sheet. Press an almond into center of each cookie.

Bake in oven on center rack for approximately 15 minutes or until the cookies start to turn a golden color.

Transfer cookies immediately from pan to wire rack using a spatula. Let cool.

The Wine
The best way to end a meal is with sweet on sweet!  Sherry is a traditional dessert wine of Spain and Amontillado style has a richer, nutty flavor profile with some more complexity compared to other styles.

The Pairing
The flavor profiles of both the cookie and the Sherry were similar with almond, hazelnut flavors creating the perfect complementary pairing to end the night.