AMARETTI, GLUTEN-FREE ALMOND BISCUITS

AMARETTI, GLUTEN-FREE ALMOND BISCUITS


Come late morning, when it’s time for a good cup of coffee, I often fancy a little biscuit of some sort to go with it.

I do like a little biscuit. Or two. And lately the one that’s been fitting the bill perfectly is an Amaretti or three. (They are moreish.)

Amaretti, Gluten-free Almond Biscuits, are an Italian classic.

They’re so simple to make you might think there’s nothing much to them. But the contrast of a crunchy exterior and soft inside, along with a sweet lemony kick and just the right amount of bitter almond adds up to a really lovely sweet treat.

The perfect match for a coffee to my mind – it’s a good thing they’re only tiny.

Jan.

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AMARETTI, GLUTEN-FREE ALMOND BISCUITS

Makes about 30

250 gm almond meal
200 gm sugar
2 lemons, zest only
3 egg whites (90gm)
Pinch of salt
¼ teaspoon bitter almond extract (or a little more to taste)
50 gm icing sugar, sifted into a flat dish, plus extra to finish


Preheat oven to 160°C. Position rack in the centre of the oven.
Line a large baking tray with parchment baking paper.

In a large bowl, whisk almond meal and sugar together.
Add grated lemon zest and whisk again.

In a separate bowl, whisk egg whites and salt to a soft peak stage.
Whisk in the bitter almond extract.

Gently incorporate the egg whites into the dry ingredients until combined.

Roll a scant tablespoon of dough into a ball, repeating until all mixture is used. Then roll each ball around in the icing sugar to coat.

Place the balls of dough on the paper-lined sheet, allowing room to spread a little, and bake for 25-30 minutes, or until a lightly golden crust shows through the icing sugar.

Sprinkle the Amaretti with a little more icing sugar and transfer to a rack.

Cool completely before storing in an airtight container. Will keep well for up to a week.

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