Amaretti Biscuits

Amaretti refers to amaretto or almond flavored macaroon that comes from Italy! The first time I had tried one was at a coffee shop sometime and became some what obsessed with them for a while. I was buying a big bag and munching on them with every cup of coffee I drank!

It never really occurred to me to make my own. It's crazy as I am a baker and although not every bake is successful, more on that in a minute, I have some experience in the baking world and the thought should have occurred to me.

I expected these to be like the bagged ones like and airy and crispy, but they were more dense and chewy, but still delicious! More like a macaroon and macaroons and I have never gotten on with. Never really had a successful macaroon experience, they were edible, but not pretty!

There is still a soft spot for the bagged airy crispy ones, but a new appreciation for the soft chewy almond-y home baked ones! Just a note when baking these that there is a whole hour wait time before baking.... so as always read through the whole recipe before baking so you know!

Amaretti biscuits

1 tbsp plain flour
1 tbsp cornflour
1 tsp ground cinnamon
160g caster sugar
95g ground almonds
1 tsp grated lemon zest
2 eggs whites
30g icing sugar

Line your baking sheets with baking paper before sifting together the plain flour, cornflour, and ground cinnamon in a large clean bowl. Add half the sugar (80g), almonds, and grated lemon zest and gently mixing it together. In a separate clean bowl beat the egg whites with clean electric beaters until stiff peaks form before gradually adding the rest of the of caster sugar (80g).
Using a clean spatula or metal spoon fold the egg whites into the dry mixture until combined. Using a regular teaspoon heap it up with the dough/batter and drop on to your prepared baking sheet, continue to do this spacing them apart to allow for spreading, until all the dough/batter is used up! Leave to sit for an hour.

Heat the oven 180C/350F/Gas4 - Sift the icing sugar liberally and bake for 15-20 minutes.

My only regret is not being more liberal with the icing sugar, on the ones that had more there was a lovely caramelised finish and a lovely powdered sugar touch! I of course have had one or two or three of these with my morning coffee.

Wait I have one other regret... I hadn't made these sooner!!

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