Amaretti Biscuits

These Italian classics are chewy on the inside and makes for the perfect in-between-snack! Make a batch or two – they are gluten free as well!!

Makes about 30 biscuits, depending on size.

3 egg whites

280g almond flour

280g caster sugar

2,5ml vanilla

30ml Amaretto Liquor

Dusting and rolling:

45ml caster sugar

45ml icing sugar

Preheat your oven to 170℃.

Whisk the egg whites to stiff peaks.

Fold in the almond flour, caster sugar and vanilla.

Stir in the Amaretto liquor.

You should now have a stiff, sticky dough.

Measure the caster sugar and icing sugar into two separate bowls.

Scoop a heaped teaspoon of the mixture into your hands and mould a ball.

Roll the ball in the caster sugar and then the icing sugar. Place on a lined baking sheet.

Flatten the balls slightly by pushing down on them with two fingers.

Bake for 15 minutes.

Leave the biscuits to cool on the baking sheet, as they will be soft.

Store in a glass container.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s