Almond Cookies, or Almendrados, and the Perfect Tawny Port Pairing
By Joana van Zeller
30 November, 2024
In Portuguese cuisine, it’s incredible how simple ingredients—sugar, eggs, and almonds—can come together to create something irresistibly rich and full of tradition. Among the many treasures of our dessert heritage, there’s one treat that holds all the essential elements of our flavors and history in a single, seductive bite: the Almendrado.
These almond cookies, known as Almendrados, are an intriguing blend of sweetness and a gentle crunch from the almonds. What makes them particularly unique, though, is the unexpected touch of rice paper at the base, a delicate layer commonly used in holy communion. For me, this addition of rice paper added just the right amount of crispiness, transforming this beloved treat into a truly memorable experience.
Even the name Almendrado evokes history, a nod to the days when Portugal and Spain shared more than just borders. “Almendras,” the Spanish word for almonds, lingers in our language and this traditional dessert as a link to our shared past.
But the real magic happens when these almond cookies meet a glass of Tawny Port. The Almendrado’s blend of textures—soft and crunchy—finds its perfect match in the layered complexity of a Tawny Port, be it young or old. The warm notes of caramel, dried fruits, and subtle spice in the Port embrace the sweetness and spice of the Almendrado, creating a harmonious pairing that enhances both cookie and wine.
Here’s my recipe for this timeless treat. May you enjoy it with good company, good memories, and a glass of our finest Tawny Port.
ALMENDRADO RECIPE
INGREDIENTS
- 4 egg whites
- 250g ground almonds
- 200g brown sugar
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Rice paper
- 1 pinch of salt
- Whole almonds (for garnish)
INSTRUCTIONS
- Preheat the oven to 180ºC.
- Add a pinch of salt to the egg whites, and beat until stiff peaks form.
- Gradually add flour, sugar, and cinnamon to the mixture until smooth.
- Gently fold in the ground almonds with a spatula until well combined.
- Line a baking tray with greaseproof paper and lay rice paper on top.
- Use a dessert spoon to scoop balls of dough onto the tray, spacing them to allow for rising.
- Place one whole almond on each cookie, pressing down lightly.
- Bake for about 20 minutes, or until golden brown.
- Allow the cookies to cool, then trim the rice paper edges as needed.
