Laying somewhere in-between a meringue and a cookie, amaretti biscuits are a light and delicious treat to keep in the biscuit tin.
They balance a strong black coffee perfectly. Or try them crumbled over ice cream to offer a crisp contrast of texture. Or mixed through fruit, like in this Redcurrant, Banana & Amaretti dessert. Or even, as with most sweet treats in my kitchen, eaten on the hoof with a furtive glance to make sure no one’s watching.
However you choose to indulge in them, amaretti biscuits are definitely worth baking from scratch. Not only are they really easy and fun to make, I think they look rather impressive too.
And a pretty tin chock full of them would make a wonderful gift for a foodie.
- 125 g ground almonds
- 125 g icing sugar
- 1 level tablespoon plain flour
- 2 egg whites
- 75 g caster sugar
- Preheat oven to 180/160 fan/350/gas 4
- Whisk egg whites until soft peaks have formed. Add the caster sugar a little at a time and keep whisking until you have a shiny and stiff mix.
- Fold in the ground almonds, icing sugar & flour just enough to combine ingredients but without overworking it.
- Scoop the mix into a piping bag and pipe 1-1.5" mounds onto a baking tray.
- Dip a finger into a glass of water and carefully tap the top of each mound to smooth it over.
- Bake for 35-40 minutes until a light golden brown.
- Switch the oven off but leave the amaretti in the oven with door slightly open until they are completely cool. This will keep them crisp and allow any moisture to evaporate.