Amaretti are little Italian biscuits. They are great with a cuppa or crushed and used as a topping for desserts. Taste a bit like a macaroon.
Ingredients:
1 Tablespoon Plain Flour
1 Tablespoon Cornflour
1 teaspoon Ground Cinnamon
160g Caster Sugar
95g Ground Almonds
2 Eggs Whites
30g Icing Sugar
Method:
Line 2 trays with baking paper. Sift the flour, cornflour, cinnamon and half the caster sugar in a bowl, then add the ground almonds.
Beat the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the rest of the caster sugar, beating until thick, glossy and all the sugar has dissolved. Using a metal spoon fold the egg white mixture into the dry ingredients until the mixture is just combined.
Rolling 2 level teaspoons of mixture in your hands at a time (wet hands work best for this) into balls and place onto the baking trays, allowing room to spread. Leave, uncovered, for 1hr.
Preheat oven to 180'c. Sift icing sugar generously over the biscuits then bake for 15-20mins or until crisp and lightly browned. Transfer to a wire rack and leave to cool.
1 Tablespoon Plain Flour
1 Tablespoon Cornflour
1 teaspoon Ground Cinnamon
160g Caster Sugar
95g Ground Almonds
2 Eggs Whites
30g Icing Sugar
Method:
Line 2 trays with baking paper. Sift the flour, cornflour, cinnamon and half the caster sugar in a bowl, then add the ground almonds.
Beat the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the rest of the caster sugar, beating until thick, glossy and all the sugar has dissolved. Using a metal spoon fold the egg white mixture into the dry ingredients until the mixture is just combined.
Rolling 2 level teaspoons of mixture in your hands at a time (wet hands work best for this) into balls and place onto the baking trays, allowing room to spread. Leave, uncovered, for 1hr.
Preheat oven to 180'c. Sift icing sugar generously over the biscuits then bake for 15-20mins or until crisp and lightly browned. Transfer to a wire rack and leave to cool.
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