Amaretti

Amaretti

By
From
Baking
Makes
40
Photographer
Vanessa Levis

An Italian specialty, known also as mandorlas, amaretti are perfect to have on hand over the festive season. Serve with coffee after dinner, or place in a glass jar for a lovely gift. They can also be decorated with a whole or half glacé cherry rather than an almond.

Ingredients

Quantity Ingredient
4 large egg whites
500g ground almonds
385g caster sugar
2 tablespoons baking powder
1/4 teaspoon almond essence, (optional)
160g icing sugar mixture
blanched almonds, to decorate

Method

  1. Preheat the oven to 170°C. Line two baking trays with baking paper.
  2. Beat the egg whites in a bowl with a whisk or fork until foamy.
  3. Combine the ground almonds, caster sugar and baking powder in a bowl. Make a well in the centre and add the almond essence, if using. Add the egg whites gradually, mixing all the time. To mix, use a wooden spoon and begin at the centre of the bowl, mixing with a circular motion that gets larger as the ingredients become blended. This method will help to prevent overmixing, which may toughen the dough.
  4. Mix together thoroughly with your hand to form a sticky dough. It should be firm enough to hold together, but not dry. When mixing the dough, use the tips of your fingers as much as you can to keep the dough light.
  5. Roll 1 tablespoon of the dough into a ball. Repeat with the remaining mixture. Roll in the icing sugar mixture to coat and arrange on the prepared baking trays. Press an almond into the centre of each biscuit.
  6. Bake for 15 minutes, until risen, cracked and very lightly coloured. Cool for 5 minutes on the tray before transferring to wire racks to cool completely.
Tags:
baking
bakery
margaret
fulton
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