Amaretti Biscuits
With a slightly crisp outer layer, soft and chewy on the inside, bursting with almonds and Amaretto liqueur and hints of vanilla, these Amaretti Biscuits are delectable. Even ‘he who doesn’t like sweet things’ absolutely adores these little balls of almond heaven.
Make little ones and serve with espresso after dinner or larger are fabulous with a sweet wine (or more Amaretto!) for an easy dessert. Or be like Andrew, eat them at any time of the day, anywhere!
Should you have any egg whites to use up, these biscuits are an excellent way of doing just that. The quantities I have given here require 2 egg whites but the recipe is very easy to scale up or down – please see Recipe Notes. Whilst I hate waste and love this recipe as a way of ensuring I use up any egg whites, I confess I normally make them just because we adore them -recipes to use left over egg yolks coming soon!
How to make Amaretti Biscuits
Collect all your ingredients together:
- 2 egg whites from large eggs
- ground almonds/almond meal
- caster sugar
- vanilla extract
- Amaretto liquor
- icing sugar
- fine salt
Whisk the egg whites to stiff peaks and fold in the ground almonds, caster sugar and vanilla extract. Now fold in the amaretto.
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I generally make 2 sizes of biscuit :
- a small 2½ cm/1 inch ball using a small ice cream scoop. I leave these in a ball shape.
- a 4cm/1½ inch biscuit using a regular size ice cream scoop. I slightly flatten the larger ones with a palette knife prior to cooking.
Place the caster sugar and icing sugar for rolling on two separate plates. Roll the dough balls first in the caster sugar and then the icing sugar.
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Place the dough balls on your prepared baking trays, slightly spread out to allow for expansion. Slightly flatten the larger ones with a palette knife before cooking. When cooking them at the same time, I find that if I cook the smaller ones on the shelf below the larger ones, they take the same amount of time to cook.
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Amaretti Biscuits
With a slightly crisp outer layer, soft and chewy on the inside, bursting with almonds and Amaretto liqueur and hints of vanilla, these Amaretti Biscuits are delectable.
Ingredients
For the biscuits:
- 2 egg whites from large eggs
- 200g ground almonds/almond meal
- 200g caster sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine salt
- 1 tablespoon and 1 teaspoon/20ml Amaretto liqueur
For rolling:
- 2 tablespoons caster sugar
- 2 tablespoons icing/powdered sugar
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 150°C/170°C/325°F/Gas 3
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Line two baking trays with a silicone mat or baking parchment.
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Whisk the egg whites to stiff peaks. When you have whipped the egg whites sufficiently, you will be able to turn the mixing bowl upside down and the egg whites not move and stay inside the bowl.
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Fold in the ground almonds, caster sugar, vanilla extract and salt.
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Now fold in the amaretto
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Scoop out your dough balls. I generally make 2 sizes of biscuit :
A) a small 2½ cm/1 inch ball using a small ice cream scoop. (Which I leave these in a ball shape.)
B) a 4cm/1½ inch biscuit using a regular size ice cream scoop. (Which I slightly flatten with a palette knife prior to cooking.)
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Rolling: place the caster sugar and icing sugar for rolling on two separate plates. Roll the dough balls first in the caster sugar and then the icing sugar.
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Place on your prepared baking trays, slightly spread out to allow for expansion.
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Slightly flatten the larger ones with a palette knife before cooking.
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Cook in a pre-heated oven. If you cook the smaller ones on the shelf below the larger ones, they take the same amount of time to cook. Cook for 15 -20 minutes until starting to slightly brown on the outside but still soft and chewy on the inside. In my oven it takes 18 minutes.
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Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm, or allow them to cool completely on a cooling rack.
Recipe Notes
Equipment:
- 2 baking trays
- silicone mat or baking parchment
- kitchen scales and measuring spoons
- electric whisk and bowl
- cooling rack
For the biscuits: (3 egg whites)
- 3 egg whites from large eggs
- 300g ground almonds/almond meal
- 300g caster sugar
- ¼ plus ⅛ teaspoon vanilla extract
- ¼ plus ⅛ teaspoon fine salt
- 2 tablespoons/30ml Amaretto liqueur
For rolling:
- 3 tablespoons caster sugar
- 3 tablespoons icing/powdered sugar
For the biscuits: (1 egg white)
- 1 egg whites from large eggs
- 100g ground almonds/almond meal
- 100g caster sugar
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 2 teaspoons/10ml Amaretto liqueur
For rolling:
- 1 tablespoon caster sugar
- 1 tablespoon icing/powdered sugar
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