It’s the most wonderful time of the year… for those who love to cook!
This Christmas season is full of festive activities, parties, family feasts and celebrations with friends. For me this often means bringing a dish to dinner party or in this case an astronomical volume of amaretti biscuits.
Amaretti biscuits are a sweet Italian almond biscuit made with amaretto (disaronno) they are crunchy on the outside and chewy on the inside. They are also a great option for gluten free desserts served with ice cream or dipped in coffee.
These are obviously not just for Christmas but there is something seriously festive about indulging in foods rich in almond flavours.
I love to experiment with recipes, I despise following recipes word for word and if it were up to me I would have poured a lot more disaronno into these biscuits – however that would have gone terribly wrong!
The first time I made these I did follow a Gino D’Acampo recipe however for me; after a few attempts they were not quite perfect & looked like mini volcanoes so I tweaked it a little. Below is what I did to create the perfectly shaped extremely more – ish amaretti biscuits!
To prep: 10 minutes
To bake: 18 minutes
To eat: 1 minute
Firstly pre heat the oven to 160 Celsius, line a baking tray with greaseproof paper and smear it with softened butter. It is imperative that the oven is NOT too hot.
To make the mixture for 20 amaretti biscuits you’ll need:
- 4 egg whites – whisked with a fork or hand mixer until nearly stiff
- 340g ground almonds – stir into the egg whites gently
- 340g caster sugar – stir in gently to the egg whites and ground almonds.
- 30 ml – Amaretto / Disaronno – combine this into the mixture gently.
The secret to getting the perfect centre is to be as GENTLE as possible with the mixture.
The consistency should be that of a wet cookie dough. Using your hands quickly but gently roll the bits of the mixture to the size and shape of a ping pong ball. They do not have to be perfect – you want to avoid rolling them in your warm hands for too long. Place 2-3cm apart on the baking tray – sprinkle with icing sugar and bake for 18 minutes until golden brown.
Leave to cool for 5 minutes before serving or storing the biscuits – in an air tight container for a maximum of 3 days.