Amaretti
Using minimal ingredients and equipment, these show stopping biscuits are incredibly quick and simple to make, bound to impress your next teatime guest.
Servings: 25 biscuits
Calories: 69kcal
Equipment
- Piping bag
- Electric mixer
Ingredients
- 125 g ground almonds
- 200 g caster sugar
- 2 egg whites
- ½ teaspoon vanilla extract
- A dash of almond extract
- 25-30 blanched almonds
Instructions
- Preheat the oven to 200℃ gas oven/180℃ fan, and line a large baking tray with greaseproof paper.
- In a medium mixing bowl, beat the ground almonds, sugar, and egg whites together for about 3 minutes, using an electric mixer on medium speed.
- Let the mixture stand for about 5 minutes before spooning into a piping bag with a 1 inch cut at the bottom. [see note]
- Pipe small rounds onto the tray - around 4 cm in diameter- leaving a small gap in between each one. [see photos for reference]
- Place one blanched almond onto the centre of each biscuit and bake for 12-15 minutes or until the tops are golden brown.
- Leave to cool for a few minutes before transferring to a wire rack to cool completely.
- Serve with an espresso or a nice Italian dessert wine.
Notes
- If you don't have a piping bag, you could use a large freezer bag with one corner cut.
- This recipe makes between 25-30 amaretti, depending on how big you pipe them.
- Store in an airtight biscuit jar or tin for optimum freshness. They're best eaten the week of eating, but due to the high sugar content, they can still be enjoyed little while longer.