I love Amaretti biscuits like nothing else, which is strange as I am not a fan of marzipan at all even though these have a vaguely similar taste and texture. However, these biscuits are just to die for and I defy you to only eat one once you make them.
They’re lovely soft bits with a crunchy outer and gooier middle. There’s nothing I don’t like about them but you don’t want to hear me banging on about them. Crack onto the recipe and give them a go yourself. I’d love to see your results, so email me your best pictures.
Amaretti Bsicuits
Fay Millar
Delicious Amaretto infused biscuits, the perfect after dinner treat or luxurious gift for a friend.
1 Greaseproof/baking paper (a silicon baking mat works well too if you have one)
Ingredients
200gGround Almonds
150gCaster Sugar
2Egg Whites(Medium eggs)
1 tbspAmaretto Liqueur
50gCaster Sugar(For dusting)
50gIcing Sugar(For dusting)
1/4tspVanilla Extract
Instructions
Preheat oven to 180c, 160c for fan assisted ovens and line a baking tray with baking or greaseproof paper
Separate your eggs and egg whites if you haven't already done so. Pop your egg whites into a clean bowl and whisk on high speed until stiff peaks are formed.
In a separate bowl, mix together the ground almonds, caster sugar and vanilla extract. Fold in the beaten egg white and Amaretto and mix gently until it forms a thick paste.
Put the icing sugar and caster sugar into separate bowls
Roll the dough into around 20 balls, then roll each ball first in caster sugar, then in icing sugar. Put each ball on the baking tray leaving a little space between each as they may spread during cooking.
Bake for approx 15 minutes until cracks form and they start to look slightly golden brown in those cracks.
Remove from oven and leave to cool completely on a rack before serving. Keep in an airtight container and they'll last a week or two...provided you don't eat them all in one go!
Amaretti Biscuits Recipe
I love Amaretti biscuits like nothing else, which is strange as I am not a fan of marzipan at all even though these have a vaguely similar taste and texture. However, these biscuits are just to die for and I defy you to only eat one once you make them.
They’re lovely soft bits with a crunchy outer and gooier middle. There’s nothing I don’t like about them but you don’t want to hear me banging on about them. Crack onto the recipe and give them a go yourself. I’d love to see your results, so email me your best pictures.
Amaretti Bsicuits
Fay MillarEquipment
Ingredients
Instructions