Amargos - Almond Cookies
Photography Photography by Becky Nunes.
This is our version of these traditional Spanish cookies. Usually made without the chocolate, they would instead be served with a small pot of chocolate for dipping. Serve these little meringues, studded with almonds and chocolate, with coffee.
INGREDIENTS
200 grams slivered almonds
50 grams good dark chocolate
2 large egg whites
300 grams caster sugar
finely grated zest of 1 lemon
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
METHOD
Preheat the oven to 100ºC – not fan bake.
Toast the almonds in a dry pan until golden. Set aside to cool. Chop the chocolate. Beat the egg whites until stiff then add the sugar in three lots, beating until very thick. Fold in the almonds, lemon zest, chocolate, cinnamon and cloves.
Place spoonfuls on a lined baking tray and cook for 50-60 minutes or until cracked and crisp. Transfer to a cooling rack and when cold store in an airtight container. Makes about 30
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.