Amaretti are lovely light Italian biscuits. They also go by ‘Italian macaroons’ or ‘almond macaroons’ if you’re a fan of macaroons like me these are ideal. They go well with a nice coffee or more Amaretto…
I said amaretti style biscuit in the title as they are traditionally more like a dome shape (like a macaroon) and much smaller. A friend made some flat and crispy ones by accident a while back and I absolutely loved them (the not so burnt ones anyway)! I wanted mine to be a larger crunchy biscuit, with a little rise, but without loosing the sweetness and the chewy middle. No soggy bottoms here – Mary Berry would be proud!
These are still sweet, chewy and crunchy all at the same time, with a hint of Amaretto and Vanilla, plenty of Almond and plenty of love for Italian baking!
This is also my entry for the #TuscanyNowCookOff!
Ingredients (Makes 10):
- 2 Egg Whites
- 150g Ground Almonds
- 175g Caster Sugar
- 1tsp Vanilla Extract
- 2 tbsp Amaretto liqueur
- Other: Baking tray lined with baking paper/parchment paper
Prepare your baking tray(s) and line them baking paper. Set them aside and preheat the oven to about 150 degrees (fan) and around 15 degrees more for a conventional oven.
Separate your egg whites from your yolks.
Tip: There’s various methods to do this, I do mine by using a knife to briskly tap the shell, separating the egg in to two halves, and using the shell to move the yolk from side to side, with the white pouring into the bowl. You could also crack the eggs into a bowl and scoop the yolk out. Be careful not to split the yolk and buy extra eggs – it took me 3 goes!
Whisk the egg whites until they form peaks. Really go at them till they hold firm! Definitely use an electric whisk if you have one! You should be able to tip the bowl upside down without it spilling, seriously – if you don’t think you could hold it above your heard they aren’t ready yet! It’s possible to do this by hand, I did this by hand with a tiny metal whisk so it took me quite a while but I got there eventually!
Tip: Unless you love grinding up almonds yourself I recommend buying pre-ground ones! I didn’t and had to chop them up into little pieces then grind them in a coffee grinder, which did take a while but I got there!
Add your eggs to the sugar, almonds, vanilla and amaretto. Stir well with a sturdy spoon, make sure it’s well blended and you’ll be left with a sort of… biscuit paste!
Dollop the mixture onto a baking tray lined with baking paper. Leave a gap of about an inch between each one so you don’t end up with them spreading into each other. I managed to fit 10 on comfortably by using about two teaspoon dollops for each. Eyeball it you’ll be able to see!
Bake for 15-20 minutes until golden, don’t let them burn but don’t be afraid to let them get a little crispy (trust me!!).
I’d let them cool a bit before you try yanking them off the baking paper, let them settle then remove them and let them cool completely.
Serve up and enjoy. Dust them with sugar or icing sugar if you like. I only made mine yesterday and there’s only two left ;) They’d make a nice present in a cute box!
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