Crisp on the outside, chewy on the inside, these Italian almond flavoured biscuits make a great gluten-free nibble to go with your afternoon coffee.
Meringue is usually the first thing that comes to mind. But don’t just stop there – add a few more simple ingredients to that whisked egg and you’ll end up with a jar full of amazing Italian almond biscuits.
I was going to add ‘that will last you for the next few days’ on the end there, but then I realised that we ate all of ours in less than 24 hours. Willpower is definitely a trait that Chris and I simply don’t possess.
I really don’t know how some people manage to refrain from enjoying excessive amounts of really tasty food when it’s there – looking at them.
I probably shouldn’t cook so many sweet things, but the little devil on my should whispers ‘it’s your job, you need to bake nice things covered in sugar’.
When I do read health & fitness articles (usually whilst eating a chocolate digestive), I often come across the phrase ‘eat to live, not live to eat’. That’s usually enough to make me close down the article and go searching for pictures of Nutella brownies.
After all, Chris and I often plan our holidays around food!
He likes football, cars and gadgets. I like cooking, reading and TV programmes that make me cry.
But we both L-O-V-E food (and each other of course!). I think that’s an awesome thing to have in common.
I’m not completely-out-of-control-bonkers when it comes to eating. I still fit nicely into my UK size 12’s (that’s a size 8 in the US right? almost a reason to emigrate), but I guess that’s not going to stay that way if I eat 11 amaretti biscuits whilst watching Fortitude on TV (which by-the-way I can’t decide if it’s going to be good or rubbish yet….).
Anyway, let’s come back to the cookies.
You need to whisk up your egg whites to stiff peaks. I used leftover egg whites that i’d stored in the freezer and then defrosted.
Mix in your other ingredients – which include a shot of Amaretto for that lovely almond flavour – and roll into balls. Then roll the balls first in caster sugar, and then in icing sugar.
The caster sugar helps to add a bit of chewy crisp to the outside of the cookies whilst preventing the icing sugar from melting into the mixture.
Place the balls on a tray:
Squish them down a tiny bit, and then bake for 15 minutes.
The will expand ever so slightly in the oven. They’ll also flatten a little bit more too. If they’re still looking too round, you can carefully squash them slightly as soon as they come out of the oven.
Delicious served warm or cold.
- 3 eggs whites from large eggs
- 280g/9.9oz ground almonds/almond meal (note: it's best to use store bought almond meal - the grainy kind NOT the flour kind - for this recipe, as grinding them yourself can result in almond meal that is a little too fine, and slightly oily for the recipe - this can cause the amaretti to go flat)
- 280g/9.9oz caster sugar
- ¼ tsp vanilla extract
- 30ml/1fl oz Amaretto liquor
- For rolling:
- 2 heaped tbsp. caster sugar
- 2 heaped tbsp. icing/powdered sugar
- Preheat the oven to 170c/325f. Line two baking trays with a silicone mat or baking parchment.
- Using a hand whisk or mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, caster sugar and vanilla extract. Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be very sticky though).
- Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
- Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
- Use your finger to squash the cookie balls just a tiny bit, then place in the oven to cook for 15 minutes.
- Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm, or allow them to cool completely on a cooling rack.
*Almond meal is coarsely ground skin-on almonds - whereas almond flour is ground more finely. Only almond meal will work with this recipe.
Tools used (fyi these are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps me to keep Kitchen Sanctuary running x)
|Silicone Baking Mat||Kenwood Mixer|