Amaretti Biscuits

As you will know I love anything and everything with almonds and this is a biscuit I have been wanting to add to my blog for ages. As it was coming up to Christmas I thought now was the time to make them and eat them!!!

They are crispy on the outside and chewy on the inside and as there is no flour in the recipe they are also gluten free.

They are very easy to make and look pretty special and can be given as gifts at Christmas. They will keep for about two weeks in an airtight container.

They are traditionally served with dessert wine but work equally well with a nice strong cup of coffee.

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Start by pre-heating the oven to 170 degrees centigrade (150 fan) Gas mark 3, then line two baking trays with baking parchment.

Place the egg whites in the bowl of a stand mixer with the whisk attachment fitted.

Whisk the egg whites until they are at firm peaks.

Add the almonds, caster sugar and amaretto liquer and mix until fully combined and comes together like a thick paste.

Roll into approximately 15 balls.

Coat in the icing sugar and place on the prepared baking trays.

Bake for 18 minutes.

Leave to cool for 5 minutes then transfer to a wire cooling rack to cool completely.

Amaretti Biscuits

Sarah's servings: 15

Sarah's skill: Easy

Baking time: 18 minutes

Ingredients:

2 Large Egg Whites

200g Ground Almonds

150g Caster Sugar

1 Tbsp Amaretto Liquer

3 Tbsp Icing Sugar (for coating)

Method:

1. Pre-heat the oven to 170 degrees centigrade (150 fan) Gas mark 3.

2. Line two baking trays with baking parchment.

3. Place the egg whites in the bowl of a stand mixer with the whisk attachment fitted.

4. Whisk the egg whites until they are at firm peaks.

5. Add the almonds, caster sugar and amaretto liquer and mix until fully combined and comes together like a thick paste.

6. Roll into 15 balls.

7. Coat in the icing sugar and place on the prepared baking trays.

8. Bake for 18 minutes.

9. Leave to cool for 5 minutes then transfer to a wire cooling rack to cool completely.

Equipment Used

Download recipe card

Sarah's extra slice......

They will keep for about 2 weeks in a sealed airtight container.

If you don't like amaretto liqueur you could add a teaspoon of almond essence instead.