 |
| Almond Amaretti biscuits. These delicious Italian biscuits are crispy on the outside, soft and chewy on the inside. So easy to make, and delicious with your morning coffee. Check the Stelle Table blog for lemon amaretti and cinnamon amaretti, too. |
Ingredients
200 gm whole natural almonds (I prefer skin on) or 200gm pre-ground almonds
Whole almonds for decorating
2 egg whites
Almond essence
150gm caster sugar
3-4 tbsp extra caster sugar for rolling the dough drops before baking
3-4 tbsp sifted icing sugar for rolling the dough drops after rolling in caster sugar
Almond Cookie Dough
Separate the eggs. Place whites in a bowl and whip for several minutes until very thick and forms peaks.
Put whole almonds in a food processor or blender and process until crumbed. Tip into a bowl.
Add the 150gm of sugar and a few drops of almond essence and mix through. For those like me who don't like almond/marzipan flavor, a few drops actually improves the flavor without being overbearing, so only use 1-2 little drops. Fold the whipped egg white carefully into the mixture until all mixed through forming cookie dough. Do not beat the mixture.
Turn the oven to 150 c fan. Refrigerate the dough while the oven heats up.
Take the dough form the fridge. With a small teaspoon make little balls of about 2.5 - 3 cm in diameter each.
Measure caster sugar onto a side plate. Sift icing sugar onto another.
Roll the dough balls in the caster sugar keeping them round, then in the icing sugar. The icing sugar should heavily coat the dough.
Place balls 4-5 cm apart on a baking tray lined with baking paper. Lightly press a whole almond into the center of each ball.
Bake 7-8 minutes. The biscuits should be slightly brown under the icing sugar but not dark.
Remove from oven and leave for a few minutes then use fish slice to place them on a cooling rack.
Good to eat warm or cold. Store in an airtight container or in the freezer.
Click here for Lemon Amaretti Biscuits
Click here for Cinnamon Amaretti Biscuits