Amaretti Biscuits [Biscotti amaretti]
Servings: biscuits
Amaretti Biscuits are delightful Italian almond-flavored cookies, crisp on the outside and soft on the inside, made with almond flour.
Equipment
- Sifter for the almond flour
Ingredients
The Dry
- 500 g almond flour
- 300 g sugar
The Wet
- 5 egg whites at room temperature
- 1 Tbsp. almond essence
The Extra
- 50 g powdered sugar to roll them in and for dusting
Notes
Instructions
The Mix
- In a mixing bowl, sift the 500 g almond flour and then add 300 g sugar. Wisk until the sugar seems to disappear.
- In a separate mixing bowl, separate 5 egg whites from the yolk and whisk them well. Once there are lots of bubbles at the top of the egg whites, add the 1 Tbsp. almond essence and whisk gently once again so it completely infuses them.
- Pour the wet into the bowl with the dry ingredients and mix through using a large spoon. Don’t try and make it into a ball, just squeeze it in a general ball. Rest for an hour covered.
The Baking
- Pre-heat your oven to 360℉. Prepare a large flat baking tray by spreading baking paper on top. Using a table spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
- Place the ball gently into a bowl of 50 g powdered sugar. Roll each ball around in the powdered sugar by shaking the bowl and then gently place it on the baking tray. Line the balls up, making sure you don’t place them too close together.
- Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for the Amaretti biscotti. Place them in the oven for 20 minutes or until the cracks are brown.
The Serving
- Serve with ice cream, coffee, cheese, or wine, or crumbled over desserts, making them a versatile and elegant treat.