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.