These are not those tooth-breaking, individually wrapped little rocks you might impulse buy at coffee shops. They’re soft, aromatic and chewy (and great for the dentally challenged).
Amaretti are also perfect for coeliacs, and can make a wonderful dessert paired with ice cream and a tangy berry sauce (see recipe here).
This recipe should be paired with my one for summer berry lemon curd tarts (see recipe here) which awkwardly leaves you with spare egg whites. Don’t waste them, make these instead –you won’t regret it…
Ingredients (makes 35 small cookies)
360g ground almonds
220g caster sugar
finely grated zest of 2 lemons
½ tsp salt
115g egg white (3 large eggs, approx.)
4 tsp honey
¼ tsp almond extract
100g icing sugar, sieved, for rolling
1 large baking tray lined with baking parchment
1.) Preheat oven to 170˚C. In a large bowl mix together the ground almonds, sugar, lemon zest and salt, and set aside.
2.) Pour the egg whites into the bone dry and non-greasy bowl of an electric mixer. Whisk on high speed until soft and frothy peaks form. Pour the honey into the eggs and continue to whisk on a high speed until the peaks are glossy (see above photo). Sprinkle the almond extract into the eggs and whisk together very briefly at a low speed just to combine.
3.) Very gently fold the whisked egg white mixture into the dry ingredients. They will combine to form a soft and sticky paste.
4.) Using your palms, roll 20g at a time of the mixture into spheres (roughly 2.5cm in diameter), and then roll each generously in a bowl of icing sugar. Repeat and arrange on the tray, leaving at least 3cm between. Use the tines of a fork to slightly flatten the amaretti spheres. Place the tray in the oven to bake for 8-12 minutes until they are beginning to turn golden on the outside but are still soft inside. They will continue to cook as they cool.