- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
For the strawberries
- 150 ml sherry, preferably Pedro Ximenez
- 1 vanilla pod, split lengthways
- 400 g small strawberries, hulled
- 1 tsp caster sugar, to taste, optional
- vanilla ice cream, or extra thick cream, to serve
For the cookies
- 1 small egg white
- 100 g ground almonds
- 100 g granulated sugar
- 1 tsp ground nutmeg
- 16-20 whole blanched almonds
Place the sherry and vanilla pod in a small pan and heat gently until just coming to a simmer. Add the strawberries and set aside to steep for a few hours at room temperature. Stir in a little caster sugar if the strawberries are not sweet enough for your liking.
Preheat the oven to 180C/gas 4. Lightly whisk the egg white until frothy and stir in the almonds, sugar and nutmeg. With your hands, break off about 16 small balls and flatten slightly into 2 cm rounds. Place on a non-stick baking sheet and push an almond into each biscuit. Bake for 10-12 minutes, until lightly coloured. Remove the cookies from the oven, leave on the tray for a minute, and transfer to a wire rack to cool completely.
To serve, place scoops of ice cream or cream in a serving dish and surround with the sherry-steeped strawberries. Drizzle over the juices and accompany with freshly-baked cookies. Serve straight away.
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