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)
Recipes
Using an electric mixer, whisk the egg whites until stiff peaks form. Add almond extract and whisk in gently, until infused.
In a separate bowl, mix together almond meal and caster sugar.
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.
When it’s time to make the amaretti biscotti, line a large baking tray with parchment paper and pre-heat your oven to 180ºC.
Scoop up a heaping teaspoon of the mixture and gently roll between your palms to make a ball.
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.
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.