After I made the chocolate
fudge sandwiches I had 2 egg whites to use so I quickly made this batch of
amaretti to bake after the chocolate biscuits came out of the oven.
The recipe is from Gino
D’Acampo’s book Italian Home Baking
(Kyle Books, 2011). Gino says the D’Acampo family always have freshly made
amaretti biscuits when having tea or coffee. They’re also good crumbled on top
of ice cream.
I used half portions in his
recipe:
4 egg whites
350g caster sugar
350g ground almonds
30ml amaretto liqueur (I
used Galliano)
icing sugar for dusting
Line 2 baking trays and
lightly grease (I didn’t bother). Preheat oven to 180C.
Whisk egg whites in large,
clean dry bowl until stiff and firm. Gently mix in sugar and almonds. Pour in
liqueur and fold in carefully to make a smooth paste.
Use a teaspoon to place
small heaps of the mixture on the lined trays, leaving 3cm space for spreading.
Bake in middle of oven for
about 15 mins until golden brown. They can be eaten warm or dry them on a wire
rack until crisp, depends if you favour chewy or crispy amaretti. Dust with
icing sugar.
My mixture spread out quite
a bit to make round biscuits but if you want more little blobs, just make the
mixture thicker.