Amaretti Biscotti

- Makes about 2 dozen
Crispy on the outside and perfectly chewy inside, nutty Italian Amaretti is not just great with tea or coffee, but acts as a great addition to desserts and pumpkin ravioli too. These cookies are extremely easy to make, ready within minutes and completely gluten-free. Try my easy-peasy recipe for the upcoming festive season - enjoy!

Ingredients for Amaretti Cookies

75g egg whites (use free range eggs that are at room temperature)
1 tablespoon almond extract
250g almond meal
150g caster sugar
1 cup icing sugar (plus extra for dusting)

Recipe
  1. Using an electric mixer, whisk the egg whites until stiff peaks form. Add almond extract and whisk in gently, until infused.
  2. In a separate bowl, mix together almond meal and caster sugar.
  3. Using a large spoon or spatula, stir in the almond meal and caster sugar into the egg whites, until a thick sticky mass comes together. Combine everything well with your hand. Cover and refrigerate the mixture for about an hour.
  4. When it’s time to make the amaretti biscotti, line a large baking tray with parchment paper and pre-heat your oven to 180ºC.
  5. Scoop up a heaping teaspoon of the mixture and gently roll between your palms to make a ball.
  6. Roll each amaretti ball around in icing sugar, place it the lined baking tray and flatten gently using your fingers. The cookies might crack a little when pressed but that’s ok (cracks are part of it). Leave a little space between the balls on the baking tray, giving them room to expand.
  7. Place a few teaspoons icing sugar in a fine sieve and give the biscuits a fine dusting of icing sugar all over. Bake amaretti in the oven for 12-15 minutes until lightly golden all over. Cool on a wire rack before serving.
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