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.