Description
These easy, classic Italian cookies are great served after dinner with a cup of coffee or packaged up as holiday gifts for friends and family. Recipe from a long-forgotten issue of Good Housekeeping.
Ingredients
Scale
- 2 Large Egg Whites
- 175g (6oz) Golden Caster Sugar
- 175g (6oz) Ground Almonds
- 1 tbsp Amaretto Liquor
- Icing Sugar (Powdered Sugar)
Instructions
- Pre-heat the oven to 150 degrees (300 fahrenheit) and line two baking trays with baking parchment.
- In a large, clean bowl and using a hand held electric whisk (or using the whisk attachment of your stand mixer) bwhisk the egg whites until stiff.
- Using a large metal spoon, carefully fold in the sugar, ground almonds and the amaretto.
- Sift the icing sugar onto a large plate until you have a generous layer of sugar in which to roll your amaretti.
- Using damp hands to prevent the mixture sticking (you might need to wash your hands a couple of times during this process so, if you can, do it near the kitchen sink!) roll the mixture into balls about 1 tsp in size, dropping them into the icing sugar as you go.
- Wash and dry your hands, and roll the balls around in the sugar so that they’re well coated and transfer them to the baking trays, about an inch apart – you might need to do this in batches.
- Bake the biscuits for around 20 minutes until they’re lightly golden and they’ve grown slightly in size. Transfer to a wire rack to cool.