Amargos - Almond Cookies

From issue #5.
Photography by Photography by Becky Nunes.
Amargos - Almond Cookies

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.


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


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