Riciarelli: Soft Italian Amaretti Cookies
Try making your own chewy, soft Italian almond cookies, flavoured with Amaretto liqueur. Considering I ate most of them straight off the cooling rack it's lucky that this recipe makes 30!
- 3 Egg Whites
- 275 g Powdered Sugar plus extra for dusting
- 300 g Ground Almonds
- 0.5 tsp Vanilla Essence
- 3 tbsp Amaretto Liqueur optional
Preheat the oven to 180C (160C fan assisted).
Whisk the egg white until firm and forming soft peaks.
Mix the sugar and ground almonds together in a separate bowl and carefully fold into the egg whites.
Add the vanilla and amaretto and fold in gently to to make a paste.
Cover and leave the mixture to chill in the fridge for an hour.
Remove the mixture from the fridge and create a roll from the paste.
Cut the roll into small sections and shape into oval or round balls.
Place each ball on a baking tray leaving some room between each one to allow them to expand when baking.
Flatten each ball slightly and leave to air for at least an hour until a shell has formed.
Dust each biscuit in powdered sugar.
Bake in the oven for 15 minutes.
Remove from the oven, place on a cooling rack and allow to cool completely before serving or storing.
Calories: 99kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 6mgFiber: 1gSugar: 10gCalcium: 21mgIron: 1mg