Amaretti Biscuits Recipe How To Make Amaretti Biscuits

AMARETTI BISCUITS

Steps:

• PREHEAT the oven to 160 degrees. SEPARATE the egg yolks from whites into two bowls. BEAT the egg yolks with a whisk and add the sugar gradually. Don't over beat the egg yolks, just enough so that sugar is combined with yolk and mixed well. ADD the ground almonds and almond extract and combine. BEAT the egg whites until they form soft peaks and gently fold into almond mixture. COVER the mixture with cling film and refrigerate for at least an hour. ROLL out the almond dough with your hands into walnut size balls and then roll in icing sugar to coat. PLACE on greaseproof baking tray and bake for 25 mins.

AMARETTI BISCUITS

Steps:

• Preheat the oven to 170C/325F/Gas 3.
• In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.
• Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container.

AMARETTI BISCUITS RECIPE: HOW TO MAKE AMARETTI BISCUITS

Steps:

• Combine the ground almonds, sugar, egg whites, vanilla and almond essence in a mixing bowl. Beat mixture with electric whisk on medium speed for about 3 minutes, them let mixture rest for 5 minutes.
• While the mixture rests, prepare baking trays with non stick baking paper and preheat oven to 180 C.
• Spoon the mixture into a piping bag with a 1 cm plain tube and pipe the mixture onto the baking paper in a circular motion to form a biscuit.
• Place one blanched almond on top of each biscuit and bake for about 12 - 15 minutes or until tops are lightly brown.
• Remove from the oven, leave to cool for a few minutes before placing on a wire rack to cool.

AMARETTI BISCUITS

Steps:

• Rub half the lemon zest into the caster sugar in a bowl using your fingertips until the mixture looks slightly damp. Set 2 tbsp of the lemon sugar aside, then stir the ground almonds into the rest until combined.
• Pour the egg whites into a large, clean bowl and whisk for 3-5 mins until stiff peaks form. Gradually whisk in the 2 tbsp of reserved lemon sugar to help stabilise the egg.
• Mix half the beaten egg whites and the almond liqueur (if using) into the dry ingredients until you have a smooth paste, then fold in the remaining egg whites until just incorporated. Chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Roll tablespoons of the chilled dough into 15 even-sized balls.
• Fold the remaining lemon zest into the icing sugar, then roll the balls in this and place 2cm apart on the prepared trays. Dust with a little extra plain icing sugar, then bake for 13-15 mins until lightly golden but still soft. Leave to cool on the trays for 10 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to 10 days. Dust with more icing sugar just before serving.