- December 2016
- Makes 16-18
- Hands-on time 15 min, oven time 15-20 min, plus cooling
If you can bring yourself to give them away, these easy amaretti biscuits make a wonderful edible Christmas gift.
- 6.2g (0.5g saturated)
- 12.1g (11.8g sugars)
- no fibre
- no salt
Per biscuit (for 18)
- 200g ground almonds
- 200g granulated sugar
- 3 large free-range egg whites
- 1 tbsp amaretto liqueur (optional)
- Icing sugar to dust
- Heat the oven to 170°C/150°C fan/gas 3½ and line 2 baking sheets with non-stick baking paper. In a large mixing bowl, mix the ground almonds and granulated sugar with a pinch of fine sea salt.
- In a large, spotlessly clean mixing bowl, whisk the egg whites until stiff using an electric hand mixer. Add a spoonful of the egg whites to the dry ingredients and mix together until almost combined, then carefully fold in the remaining egg whites in 2 batches, using a metal spoon,until only just combined. Add the amaretto (if using) and gently mix in.
- Roll into balls using 1 heaped tbsp of the mixture at a time. Put each ball on the prepared baking sheets, spaced 3cm apart, then bake for 15-20 minutes until they have a very light brown crust. Leave to cool on the tray for 10 minutes, then slide the paper onto a wire rack to cool completely. Generously dust the biscuits with icing sugar to serve.
Make up to 24 hours in advance and keep in an airtight container.
The traditional name for these is amaretti morbidi. Morbidi just means soft.
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