Crisp on the outside and ever-so chewy on the inside, with a hint of amaretto for that distinctive almond flavouring, these gluten-free amaretti cookies are a wonderful edible treat. Italian's often serve amaretti biscuits as an after-dinner nibble, but they go great with a nice cup of tea, so feel free to break them out any time you pop the kettle on.
Making a batch of these biccies is straightforward and should take about 25 minutes. Let us know how you get on in the comments!
What you need (yields 15-18 cookies):
290g ground almonds
290g caster sugar
3 egg whites
1/4tsp vanilla extract
2tbsp caster sugar (for rolling)
2tbsp icing sugar (for rolling)
What you need to do:
1. Whisk the egg whites in a bowl. Add the caster sugar and amaretto and stir. Fold in the almonds
and mix until a sticky paste is formed.
2. Spread the two tablespoons of caster sugar and icing sugar on separate plates. Take a generous
scoop of the mixture (about the size of a ping pong ball) and flatten it slightly into the shape of a
cookie. Roll it in the sugars and place on a parchment lined baking tray. Repeat until you’ve used up
all of the mixture.
3. Preheat your oven to 170°C/325°F/Gas 3.
4. Make an indent in the top of each of the cookies and cook for 15 minutes.
5. Leave to cool for a few minutes, before transferring to wire racks to cool completely.
6. Tuck in or store in a jar and eat them within 3 days.
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Crisp on the outside and ever-so chewy on the inside, with a hint of amaretto for that distinctive almond flavouring, these gluten-free amaretti cookies are a wonderful edible treat.