A very simple Italian biscuit that can be made and baked in less than an hour. I like these quite crunchy so I bake them out to be dried but leave soft in the centre if you prefer chewy biscuits. Amaretti are lovely with creamy desserts or enjoyed with coffee or liquors. I buy my rice paper in A4 sheets. If you can only get small sheets place them on the trays and pipe onto these carefully. If you can’t get rice paper lightly butter the parchment before piping the paste onto it instead.
80g of egg whites (about 2-3 egg whites from medium)
170g caster sugar
170g ground almonds
3 tsp of Amaretto liquor
Few drops of almond extract
1. Line two medium baking sheets with parchment paper and sheets of rice paper (if using).
2. Place the egg whites into a bowl for a stand mixer.
3. Whisk on medium speed with about a quarter of the caster sugar until thick.
4. Add the remaining sugar, ground almonds and the almond extract.
5. Mix until well combined then blend in the Amaretto.
6. Place the mixture into a piping bag with a plain piping tube about 5mm wide.
7.Pipe the paste into bulbs approximately 1.5cm wide onto the tray spaced well apart.
8: Bake at 170c for 12-15 minutes depending on how crunchy or soft you like your biscuits.
If you don’t have a stand mixer, a bowl and a hand-held electric whisk will be fine.