Amaretti

Amaretti with flour are a delightful twist on traditional Italian almond biscuits, using a small amount of flour to give them a slightly firmer structure while maintaining their signature almond aroma and tender chewiness. These biscuits are perfect for enjoying with coffee or dessert wines and can be easily customised with different flavours or coatings.

Makes

12 - 15 Amaretti

Preparation Time

20 minutes

Baking Time

15 - 20 minutes

INGREDIENTS

150g almond meal (finely ground almonds)
50g Italian type 00 flour
150g granulated sugar
2 large egg whites
1 tsp vanilla or almond extract (optional)
Icing sugar (for coating, optional)

METHOD

Preheat the oven to 160°C and line a baking sheet with baking paper. In a bowl, combine the almond meal, flour, and sugar.

In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the dry mixture. Add vanilla or almond extract if using, and mix until you get a sticky dough that holds together.

Shape the dough into small balls about 2-3 cm in diameter using your hands or a teaspoon. Place them on the baking sheet, leaving space between each one.

Lightly dust with icing sugar if desired for a delicate crust.

Bake for 15-20 minutes until lightly golden and cracked on top.

Allow to cool on a wire rack before serving. Enjoy with coffee, tea, or dessert wine. Store in an airtight container for several days.