Soft amaretti biscuits
Amaretti is the Italian name for macaroons, which means 'little bitter things'. They should be crisp on the outside and soft on the inside. Amaretti make a wonderful addition to your Christmas dessert platter, but to be honest, me and my family love them all year round…
Ingredients
- 75 g egg whites at room temperature
- 240 g almond flour
- 0.5 tsp baking powder
- 200 g castor sugar
- 2 tbsp honey
- 6 drops bitter almond extract
- 50 g icing sugar
Instructions
- Beat the egg whites in a bowl with a fork until they are just frothy.
- Mix in the sugar and honey until well combined.
- Now you can add the the almond flour, baking powder and almond extract.
- Once everything is well combined, cover the bowl and let the dough rest in the fridge for 2 to 24 hours. I usually let it rest for 4 hours.
- When you are ready to bake your amaretti, preheat the oven to 150 C and line a baking tray with non-stick baking paper.
- Form little walnut size balls from the dough and roll them in the icing sugar before you place them onto the lined baking sheet. Leave some space in between the biskuits since they will expand during the baking process.
- Bake your amaretti for 15 minutes but start watching them after 13 minutes. This is acutally the tricky part of the whole process. You want your biscuits just firm to the touch on the outside but soft inside. I am still experimenting, sometimes I put them back into the switched-off oven just to let them dry a little bit more. Don't be tempted to do something else, it might be that extra minute that you left it too long in the oven and then you end up with rock amaretti".