Amaretti biscuits recipe

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I’ve got a couple of recipes for amaretti biscuits and this is one of them. It is gluten, wheat and dairy free. It’s such an easy recipe that uses only a handful of ingredients and is absolutely delicious. If you like marzipan, you’ll love this! The finished biscuit is crisp and slightly crumbly on the outside and soft, with a lovely almond flavour in the inside.

For about 20 biscuits:

– 200g of ground almond
– 150g of icing sugar
– 1 egg white
– 1tsp of almond extract (or more according to taste)
– 1tbsp of amaretto
– icing sugar to dust

Sift the ground almond and icing sugar together to break any lumps.

Add the egg white, almond extract and amaretto. Stir until combined.

Using a small sorbet scoop, scoop balls of the dough and space them on a baking sheet lined with baking paper.

Pinch each ball of dough, this can be sticky so dipping your fingers in icing sugar in between each ball might be helpful.

Bake at 180°C for 15 minutes.

Dust with icing sugar.

Enjoy!

Mylène

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Traditional tiramisu

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This is definitly a favourite of our household. It never lasts very long and is enjoyed with lots of “mmmhhhh” and “thish ish sho delishous”.

The recipe is traditional but I added my own little touches.

Some notes…

Regarding the use of raw eggs, the subject seems to be very controversial but I honestly don’t mind. These days, raw egg related diseases are almost non-existent so… it’s up to you if you feel comfortable with eating uncooked eggs.

If you don’t have amaretto, don’t panic, you can replace it with rum or other alcohol. Just think if the alcohol you have would work with the flavours of the tiramisu, or if you’re in doubt, just leave it out altogether.

I’ve seen some people “soaking” the sponge fingers for only 1-2 seconds.
If you like your tiramisu very mild and the biscuits to be still quite chewy, then don’t soak them for very long. I personally prefer to soak them for longer but that’s just me!

Anyway, here’s the recipe.

For about 5 servings, you’ll need:

– 3 eggs
– 250g (1 tub) of mascarpone
– 100g of sugar
– 1 bowl of very strong coffee
– 1 tbsp of cocoa powder + 2 more for dusting
– 3 tbsp of amaretto
– 1 packet of sponge fingers
– vanilla extract (optional)

First, make the coffee and stir in the cocoa powder and amaretto. The cocoa powder might sink at the bottom of the bowl so make sure you stir it often.

Separate the eggs yolks from the egg whites. Whisk the egg whites with half of the sugar until firm.

Whisk the egg yolks with the rest of the sugar until pale and creamy. Add the room temperature mascarpone and whisk until smooth.
Add a little bit of the egg whites to the egg yolks-mascarpone and fold it in. Then add the rest of the egg whites in one go. If you’re using vanilla extract, add it now.

layers

Soak half of the sponge fingers in the coffee and lay them on the bottom of your dish.
Depending on how strong you like the tiramisu, you can soak them a tiny bit of leave them until soft. Add half of the creamy mixture and then repeat the layers one more time.

Leave in the fridge for at least 3h. Before serving, dust with coca powder.

If you’re going to make double, you can double the layers too.

smoothing

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Mylène

a macaroon tiramisu

I don’t make proper puddings very often but tiramisu is always a winner with everybody.

I looked up for the original Italian recipe and made it my own. Some people like it very strong in coffee and alcohol. I prefer it more delicate to be able to really taste the subtle mascarpone flavor.

A while ago, I had some amaretti biscuits leftover from an order and used them instead of sponge fingers and the result was so much better. The almond biscuit combined with the amaretto (almond liqueur) gave a great twist to the whole dish. Any homemade biscuits would do, I made it with macaron shells as well.

For about 6 people, you’ll need:

– 4 eggs, white and yolks separated
– 100g of sugar
– 250g of mascarpone
– A paquet of sponge fingers or other light biscuits
– A bowl of strong coffee
– A tablespoon of amaretto
– A dessert spoon of chocolate drink powder
– A tablespoon of cocoa

Make your bowl of coffee and add the amaretto, chocolate drink powder and leave it to cool.

Meanwhile, whisk egg yolk and half of the sugar together until light. Add the mascarpone and mix well.

Whisk the egg whites with the rest of the sugar until fluffy and add it to the mascarpone mixture.

Soak the biscuits into the coffee and lay them in a dish. Make sure the biscuits are soaked but not dripping otherwise your tiramisu will be wet and soggy.

Pour half of the egg mixture on the coffee biscuits and make an other layer of them. Pour the rest of the mixture on them.

Put it in the fridge overnight or for minimum 4 hours.

Dust with cocoa before serving. You can make individual tiramisus, a bit more presentable for classy dinner parties.

Mylène