Quick recipe finder Amaretti biscuits
These light Italian biscuits are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents – you can dust them with icing sugar for a pretty finish.
- 340g/12oz ground almonds
- 340g/12oz caster sugar
- 4 eggs, whites only
- 30ml/1fl oz amaretto liquor
- butter, for greasing
Preheat the oven to 170C/325F/Gas 3.
In a large bowl beat the egg whites until firm.
Mix the sugar and the almonds gently into it.
Add the amaretto liquor and fold in gently until you have a smooth paste.
Place some baking parchment on a baking sheet lightly brushed with butter.
Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart. as they will expand whilst cooking.
Bake in the oven for approximately 15 minutes until golden brown.
Lemon and thyme cake
Fennel seed drop-biscuits