I often forget how much I adore Amaretto. I just think it is divine. Having said that though, I only like it in small quantities. Poured over ice, in a simple dessert or just one biscuit flavoured with it. Then I’ll forget all about it again for another few years.
Recently we went out for a drink with a friend. D is partial to a little shot of tequila from time to time, so when the boys decided it was tequila time, I decided on a shot of Amaretto over ice. Such a nice end to an unexpected evening out. Today I was doing a little tidy up and came across a bottle of Amaretto. What sprung to mind, was a little bite of heaven in the form of Amaretti. Little biscuits made with egg white, almond, sugar and Amaretto. I sprang into action and rustled up some rather home-made looking Amaretti to have with my midday coffee.
I just love these biscuits. Gluten and dairy free, they make for perfect gifts. So simple, so quick and so tasty! If you buy Amaretti biscuits, usually you will find the little bite sized crunchy ones you can dunk into your coffee and devour in one bite or you can crumble them over cakes and cream or crush them to form a base for tarts and cheesecakes. My version is crunchy on the outside and chewy on the inside. Just how I like them.
CHEWY AMARETTI BISCUITS
- 3 egg whites
- 300 g ground almonds
- 280 g caster sugar
- 45 ml (1.5 tbsp) Amaretto liquor
- 1/2 tsp vanilla extract
- Caster sugar and icing sugar to decorate
Heat the oven to 160 C (fan oven)/ 180 C /325 F. Line two trays with baking paper.
Whisk the egg whites until stiff peaks form.
Fold in the ground almonds, sugar, vanilla and amaretto.
Put caster sugar on a plate and icing sugar on another plate.
With a spoon ( I use a tablespoon), spoon a ball of the mixture and roll it in your hands to form a round. Roll in the caster sugar and then in the icing sugar and pop onto the lined tray. Repeat until all mixture is used.
Dip two fingers in icing sugar and just press down the top of the biscuit balls to flatten ever so slightly.
Pop into the oven for 15 minutes. They should be golden brown but still have patches of icing sugar showing on the crust.
Remove from the oven and allow to cool for 5 minutes on the tray before transferring them to a cooling rack for a further 20 minutes.
Hope you love these as much as I do.