Amaretti biscuits
These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish.
From Saturday Kitchen
Ingredients
- 4 eggs, whites only (160g/6oz)
- 340g/12oz caster sugar
- 340g/12oz ground almonds
- 30ml/1fl oz amaretto liqueur
- butter, for greasing
Method
Preheat the oven to 170C/325F/Gas 3.
In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.
Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container.
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