Amaretti biscuits are traditional Italian cookies with a chewy interior with a crisp exterior. The name comes from the Italian word “amaro,” which means bitter, referring to the slightly bitter taste of the almonds used in the recipe.
Amaretti Biscuits
Reinette Swartz
Makes 15 biscuits
Ingredients
zest of 2 large lemons
120g castor sugar
200g ground almonds
2 medium egg whites
30 ml almond liqueur, e.g. amaretto (optional)
75 ml icing sugar, plus extra for dusting
Method
Massage half of the lemon zest into the castor sugar in a bowl with your fingertips until slightly moist.
Reserve 2 tbsp of the lemon sugar, then mix the ground almonds into the remaining mixture until well combined.
In a clean bowl, whisk the egg whites vigorously until stiff peaks stage (about for 3-5 minutes). Slowly incorporate the rest of the lemon sugar.
Combine half of the beaten egg whites and optional almond liqueur with the dry ingredients until a smooth paste forms, then gently fold in the rest of the egg whites until just combined. Refrigerate for 1 hour.
Preheat the oven to 190 °C and prepare two large baking trays. Using a tablespoon as measure, make 15 balls from of the dough.
Mix the leftover lemon zest with the icing sugar, and roll the dough balls in it. Arrange them 2 cm apart on the baking trays. Sprinkle with a bit more plain icing sugar, then bake for 13-15 minutes until they turn lightly golden but still soft.
Allow the biscuits to cool on the trays for 10 minutes, then move them to a wire rack to cool thoroughly. They can be stored in an airtight container for up to 10 days. Sprinkle with additional icing sugar right before serving.
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