Mix the softened butter with the icing sugar. Next, add the egg whites and mix together. Add the sifted flour and almonds and mix well.
Use a spoon to shape the dough into oval biscuit shapes on baking paper, then put the tray into an oven preheated to 180ºC and cook for 6 to 8 minutes.
Once removed from the oven, place the biscuits on top of a long cylindrical object so that once cool they form the shape of a curved tile.
Serve the “tejas” on a plate.
Late harvested grapes give this wine its more intense aromas and a touch of sweetness that goes well with the almond and caramel flavour of this typical biscuit.