Italian Amaretti Biscuits (Cookies)

Submitted by Jen T

"Nice on a break with tea or coffee. Chewy with a real almond flavour."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 20 biscuits/cookies
• Serves: 20

ingredients

• 125 g ground almonds
• 236.59 ml sugar
• 2 large egg whites
• 2.46 ml vanilla
• 0.06-0.13 ml almond essence
• blanched almond, for decorating

directions

1. Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
2. Beat mixture on medium speed for 3mins.
3. Allow mixture to stand for 5 minutes.
4. Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
5. Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
6. Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
7. Place a blanched almond on top of each biscuit.
8. Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
9. Leave on tray a few minutes before removing with a spatula to cool on a wire rack.

Reviews

[patricia]

Absolutely foolproof. I added only half the amount of sugar, and they were still very, very sweet. I didn't have enough almonds, so I substituted half with ground hazelnuts. Wow ! Lovely ! Thanks for the recipe.

 

[RonaNZ]

These were simple and fun to make. I used a small plastic bag with the corner cut off as a piping bag. I don't know if my almond essence wasn't very strong but I had to add about a teaspoon to get a good almond flavour. The biscuits were nice and crunchy on the edge but chewy in the middle - and didn't last long!