With Easter approaching, this recipe is for those who want to bring something to the table without the potentially daunting thought of ‘baking’!
We have Robin working with us (check out her Cinnamon Bun recipe), and Easter wouldn’t be Easter without another perfect opportunity to swap her marketing desk for the oven.
This recipe is originally from Bread Ahead Baking School. One summer, a long, long time ago, when Robin still lived in London, she worked at the Bread Ahead stall at Borough Market. Years later, this book became her first baking book.
You often find Amaretti biscuits that are a little flat or spread out. This recipe creates sturdy balls of almond deliciousness.
Amaretti biscuits
Approx 15 pieces.
Ingredients
- 2 egg whites (small eggs)
- 120g sugar
- 300g blanched almonds, freshly ground (or ready ground almonds, but grinding almonds yourself adds more volume to the biscuits)
- 1,5 teaspoon honey
- 1 teaspoon almond extract
- Icing sugar, a good amount
Method
Preheat your oven to 180°C/fan 160°C/gas 4, and line one or two baking trays with baking paper.
Place the egg whites in a bowl and whisk until frothy. Then add the sugar and whisk until soft peaks are formed. This will take a few minutes.
Mix the rest of the ingredients, apart from the icing sugar, in a separate bowl, then add the egg whites with a spatula until incorporated.
Divide the dough into 18 pieces, weighing about 30g each, then roll them gently into balls. (Using an ice cream scoop is optional, you can also use a spoon!)
Sift the icing sugar into a deep plate. Place the dough balls on the plate, roll them around, and let them sit for 10 minutes to absorb some of the icing sugar.
Carefully place the sugared balls on the prepared baking trays, leaving a little space between them because they will spread out a bit.
Now carpet-bomb the balls with icing sugar, ensuring they are fully covered.
Bake for 16 minutes, until golden brown, then remove and leave to cool a little.
Perfect with an espresso, filter coffee, tea, on its own…Enjoy!
