Amaretti Biscuits
Amaretti biscuits made with ground almonds and almond extract, crispy Italian cookies with a delicate macaroon texture. Makes 24.
200g
180g
1pinch
2piece
1tsp
30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 180g | — | — | |
| 3 | | 1pinch | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 30g | — | — |
Preheat the oven to 170 °C.
Line the baking tray with baking paper.
Add the ground almonds to the mixing bowl.
Ground almonds · 200 g
Add the caster sugar to the ground almonds in the mixing bowl.
Caster sugar · 180 gAdd the pinch of salt to the ground almonds and caster sugar.
Salt · 1 pinchMix the ground almonds, caster sugar and salt together until evenly combined.
Add the egg whites to a small bowl.
Egg white · 2 piece
Whisk the egg whites until they form soft peaks.
Add the almond extract to the whisked egg whites.
Almond extract · 1 tspFold the whisked egg whites and almond extract into the almond and sugar mixture until a soft dough forms.
Leave the amaretti dough to rest for 30 minutes so it firms up slightly.
Add the icing sugar to the shallow bowl.
Icing sugar · 30 g
Sift the icing sugar through a sieve so it is light and lump-free.
Scoop walnut-sized portions of the rested amaretti dough and roll each one between your palms into a smooth ball, making 24 equal pieces.
Roll each dough ball in the sifted icing sugar until thoroughly coated all over.
Transfer the icing sugar coated dough balls onto the lined baking tray, spacing them a few centimetres apart.
Slide the baking tray into the oven using oven gloves.
Bake for about 16 minutes until the biscuits are golden and cracked on top.
Remove the baking tray from the oven using oven gloves.
Leave the baked amaretti biscuits on the tray to cool and firm up for 20 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 170 °C.⏱ 10 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 20s |
| 3 | 200 g | | Add the ground almonds to the mixing bowl.⏱ 15sResultGround almonds |
| 4 | 180 g | | Add the caster sugar to the ground almonds in the mixing bowl.⏱ 15sResultGround almonds and caster sugar |
| 5 | 1 pinch | | Add the pinch of salt to the ground almonds and caster sugar.⏱ 10sResultGround almonds and caster sugar and salt |
| 6 | — | | Mix the ground almonds, caster sugar and salt together until evenly combined.⏱ 1 minResultCombined almond and sugar |
| 7 | 2 piece | | Add the egg whites to a small bowl.⏱ 15sResultEgg white |
| 8 | — | | Whisk the egg whites until they form soft peaks.⏱ 3 minResultWhisked egg whites |
| 9 | 1 tsp | | Add the almond extract to the whisked egg whites.⏱ 20sResultWhisked egg whites and almond extract |
| 10 | Whisked egg whites and almond extractstep 9 | | Fold the whisked egg whites and almond extract into the almond and sugar mixture until a soft dough forms.⏱ 2 minResultAmaretti dough |
| 11 | — | | Leave the amaretti dough to rest for 30 minutes so it firms up slightly.⏱ 30 minResultRested amaretti doughused in step 14 |
| 12 | 30 g | | Add the icing sugar to the shallow bowl.⏱ 10sResultIcing sugar |
| 13 | — | | Sift the icing sugar through a sieve so it is light and lump-free.⏱ 1 minResultSifted icing sugar |
| 14 | Rested amaretti doughstep 11 | | Scoop walnut-sized portions of the rested amaretti dough and roll each one between your palms into a smooth ball, making 24 equal pieces. → Into 24 equal portions⏱ 5 minResultDough balls |
| 15 | Dough ballsstep 14 | | Roll each dough ball in the sifted icing sugar until thoroughly coated all over.⏱ 3 minResultIcing sugar coated dough balls |
| 16 | Icing sugar coated dough ballsstep 15 | | Transfer the icing sugar coated dough balls onto the lined baking tray, spacing them a few centimetres apart.⏱ 1 minResultIcing sugar coated dough balls |
| 17 | — | | Slide the baking tray into the oven using oven gloves.⏱ 30sResultArranged biscuits |
| 18 | — | | Bake for about 16 minutes until the biscuits are golden and cracked on top.⏱ 16 minResultBaked amaretti biscuits |
| 19 | — | | Remove the baking tray from the oven using oven gloves.⏱ 15sResultBaked amaretti biscuits |
| 20 | — | | Leave the baked amaretti biscuits on the tray to cool and firm up for 20 minutes.⏱ 20 minResultAmaretti Biscuits |
| Total Time | 1 hr 24 min | ||
| Nutrient | Per serving |
|---|---|
| 87kcal | |
| 2g | |
| 5g | |
| 0.4g | |
| 11g | |
| 9g | |
| 1g | |
| 10mg |
Amaretti Biscuits
Amaretti biscuits made with ground almonds and almond extract, crispy Italian cookies with a delicate macaroon texture. Makes 24.
What you’ll doYou will combine ground almonds, caster sugar and salt, then fold in soft-peak egg whites and almond extract to form a soft dough that must rest for 30 minutes before shaping. Once rested, you roll the dough into 24 walnut-sized balls, coat each thoroughly in sifted icing sugar, and bake at 170 °C for around 16 minutes. The biscuits need a further 20 minutes on the tray after baking to firm up properly before handling.
Ingredients
- Ground almonds200 g
- Caster sugar180 g
- Salt1 pinch
- Egg white2 piece
- Almond extract1 tsp
- Icing sugar30 g