I made these biscuits as a gift for my friend Louise. She has an intolerance to gluten and loves Amaretto, in fact, she is responsible for my current obsession with it. The biscuits are incredibly simple to make and very delicious although a lot more chewy than other Amaretti biscuits, I guess due to the lack of gluten. I think next time I will add a touch more liqueur as I do have a real taste for it. I also didn’t have enough ready-ground almonds and so I bumped up the quantity by grinding some whole and flaked almonds in a pestle and mortar which worked a treat. In fact, it was nice to have some lightly larger chunks of nut inside the soft and chewy biscuit. Warning – these are so unbelievably moreish! I must admit I did eat a few so called, ‘burnt ones’ before I finally packaged them up….I must start limiting myself with the Amaretto recipes, right now, I have an amaretti biscuit fridge cake chilling and I’ve promised myself the seafood flambe that Trig kindly brought to my attention. I do have a rather large bottle of Amaretto and I wouldn’t want to drink it all now would I?
120g ground almonds
120g caster sugar
2 eggs, whites only
20ml Amaretto liqueur
Butter or oil for greasing the baking sheet
Preheat oven to 170 degrees C/325 F/Gas 3
-Use a small amount of butter or oil to grease the baking sheet and lay a sheet of baking parchment on top.
-Beat the egg whites until quite stiff
-Mix in the sugar and almonds, add the Amaretto and mix again until you have a smoothish paste.
-Use a teaspoon to put small ‘blob’s’ of the mixture onto the baking sheet. Leave a gap of a couple of centimeters between each one as they will expand as they cook.
-Bake for around 15 minutes until golden.