Almendrados (Granadan Almond Biscuits) is a traditional Spanish recipe (from Grenada) for a classic biscuit (cookie) made from a meringue base with sugar, orange zest, vanilla seeds and flaked almonds. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Granadan Almond Biscuits (Almendrados).
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This is classic biscuit from the Granada region of Spain that shows the Moorish influence on that region of Spain.
Ingredients:
3 egg whites
pinch of sea salt
200g caster sugar
finely-grated zest of 1 orange
scraped-out seeds from 1 vanilla pod
100g toasted, flaked, almonds, finely chopped
blanched almonds, to garnish
Method:
Place the almonds in a coffee grinder and render to a fine powder then set aside.
Place the egg whites in a clean and dry bowl. Add a pinch of salt and beat until firm peaks just form. Now add the sugar, two tablespoons at a time, beating until dissolved after each addition. Fold in the lemon zest, vanilla pots and almonds (do this carefully so you do not reduce the volume of the meringue too much).
Grease your baking trays then drop heaped teaspoons of the meringue mixture onto these, sticking a blanched almond in the centre of each one. Transfer to an oven pre-heated to 140°C and bake for 15 minutes more (do not worry if they look soft). Allow to cool on the baking tray for 20 minutes then transfer to a wire rack to cool completely.
Traditionally these are served with a bowl of whipped cream (nata montada) and cafe cortado, coffee with just a hint of milk.
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