Amaretti Biscuits

amarettiI was recently informed by a colleague that I was chemically imbalanced. I wasn’t quite sure what was meant by this, but I’m guessing it isn’t a compliment. These biscuits however, are far from imbalanced, in fact, they are so perfect it’s almost crime. Grab an espresso and you’ll be in almondy heaven.

Taken from Ottolenghi, The Cookbook (makes about 20)

Ingredients:Amaretti mixture

  • 180g ground almonds
  • 120g caster sugar
  • grated zest of 1 lemon
  • 3 drops of natural almond extract
  • a pinch of salt
  • 2 free-range egg whites
  • 2 tsp honey
  • plenty of icing sugar for rolling
  1. Preheat the oven to 170*C/ 325*F/ gas mark 3.  Line a baking sheet with baking paper.  Set aside.
  2. Measure the ground almonds, sugar, lemon zest and almond extract into a bowl.   Rub together to help to distribute the ingredients evenly and release the oils and flavour from the lemon zest.  .
  3. Whip the egg white along with the honey until soft peaks form.  Fold them into the almond mixture with a spoon, until it forms a paste like mixture.
  4. Pinch off heaped tablespoon sized lumps of the dough.   Roll into balls between your hands then drop into the bowl of icing sugar.   Toss gently to generously coat.  Place onto the prepared baking sheet.
  5. Bake for 12 minutes. When done they should have taken on some colour, but still remain relatively pale and chewy in the centre.   Allow to cool completely before eating.  Store in an airtight container.

Directions for use: Ottolenghi adds soured cherries to his biscuits. I kept it simple but by all means chop and whack some in.Cooked Biscuits

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