Italian recipes
Amaretti (Amaretto) biscuits
5 (1)
25 min
Serves 8
Italian
Ingredients
- 4 egg whites 4 egg whites
- 12 oz caster sugar (340 g) 340 g caster sugar (340 g)
- 12 oz ground almonds (340 g) 340 g ground almonds (340 g)
- 1 fl oz Amaretto liquer (30 ml or 2 Tbsp) 30 ml Amaretto liquer (30 ml or 2 Tbsp)
- Melted butter (for greasing the baking sheet) Melted butter (for greasing the baking sheet)
Method
Preheat oven to 325 F (170 C).
Beat the egg whites in a bowl until firm peaks form.
Mix the sugar and ground almonds in the egg whites gently, until you get a uniform mixture.
Stir in the Amaretto liquor and fold gently until you get a smooth paste.
Brush a large baking sheet with the butter. Using a tablespoon, place small heaps of the egg white mixture onto the baking sheet, leaving about 3/4 of an inch (2 cm) space between the biscuits.
Bake the amaretti biscuits in the oven for about 15 minutes, until golden brown.
Remove from the oven and let the biscuits cool down. Store in a cookie jar for 1 to 2 weeks.
Beat the egg whites in a bowl until firm peaks form.
Mix the sugar and ground almonds in the egg whites gently, until you get a uniform mixture.
Stir in the Amaretto liquor and fold gently until you get a smooth paste.
Brush a large baking sheet with the butter. Using a tablespoon, place small heaps of the egg white mixture onto the baking sheet, leaving about 3/4 of an inch (2 cm) space between the biscuits.
Bake the amaretti biscuits in the oven for about 15 minutes, until golden brown.
Remove from the oven and let the biscuits cool down. Store in a cookie jar for 1 to 2 weeks.
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