For some reason I always believed baking amaretti biscuits was a difficult task. Perhaps because I remember an attempt not so long ago that didn’t quite work out.
Actually, it was a complete disaster.
This photograph is not from that attempt.
That photograph was from a later attempt.
One which took several adaptations and a whole lot of patience to get right.
One which eventually worked out fine and dandy, thank you very much.
Very fine and dandy indeed.
Deliciously so, in fact.
Which proves that perseverance pays.
Now that I’ve teased you with enough mouthwatering photographs it is probably time to share the recipe with you.
Or shall I?
Oh, okay then. As you asked so nicely…
Ingredients for Amaretti Biscuits:
560g ground almonds
350g caster sugar
4 egg whites
1tbsp Amaretto liqueur
Icing sugar to dust
Preheat the oven to 160°C/320°F/Gas Mark 3.
Lightly grease two baking trays. This recipe will make approximately 50 of these little beauties. It sounds a lot but they don’t last long. At least, they don’t in this house.
Whisk together the sugar, amaretto and egg white until very well beaten.
If using a machine swap the whisk attachment for a dough hook and add the ground almonds.
Bring together until a soft, pliable dough forms. I ‘tested’ quite a bit of the dough at this stage, I admit. I have no shame. It was delicious.
Roll small balls of dough and coat in icing sugar.
Gently place on the baking tray.
Do not press them down! They will take their shape naturally as they bake.
Bake for 20-25 minutes until golden and cracks appear.
The insides will still be squishy. That’s what you want.
Aren’t they what you really want?
You could share…
…or hide in the coat cupboard and eat them yourself.
But I never suggested that, okay?
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