Sweet biscuits paired with late harvest Txakolí D.O. Arabako Txakolina


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.

Finishing touch and presentation

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.

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