To lure you back, here's a sweet incentive. These are extremely easy to eat! Crunchy on the outside, soft and chewy on the inside. With a subtle hit of almondy goodness. Ah, I'm in love.
Recipe from The Australian Women's Weekly cookbooks: Wicked sweet indulgences
Yields 20 biscuits
Ingredients:
- 1 cup (125g) almond meal
- 1 cup (220g) caster sugar
- 2 egg whites
- ¼ teaspoon almond essence
- 20 blanched alomonds (20g)
Method:
- Line 2 oven trays.
- Beat almond meal, sugar, egg whites and essence in a small bowl with electric mixer for 3 minutes; stand 5 minutes.
- Spoon mixture into piping bag fitted with a 1cm plain tube. Pipe directly onto prepared tray in a circular motion from centre out, to make biscuits about 4cm in diameter.
- Top each biscuit with an almond. Cover trays of unbaked biscuits loosely with foil; stand at room temperature overnight.
- Preheat oven to 180ºC. Bake biscuits for 12 minutes or until browned lightly. Stand amaretti for 5 minutes then transfer to wire rack to cool.
Tip: Amaretti can be baked the day they are made, however, they will spread a little more. For best results, stand the unbaked biscuits overnight.
Happy baking!
