- By Charlotte Brown
- June 17, 2024
BY GIULIA FOPPOLI
Makes around twenty amaretti biscuits
CHEF'S TIP: This recipe contains three times as much sugar as almonds. The sugar helps remove water, making the biscuits so dry.
INGREDIENTS
20 g raw bitter almonds
80 g sweet almonds
300 g sugar
60 g egg whites
3 g ammonium bicarbonate
Icing sugar as required
METHOD:
Place the almonds (both types), half the sugar and half the egg whites in a mixer. Blend.
Add the egg whites and remaining sugar, then the ammonium carbonate and blend to a fine, somewhat consistent mass. Transfer the mixture to a pastry bag with a smooth 13 mm- diameter tip and shape the amaretti biscuits on a baking sheet lined with baking paper.
Shape the dough into dollops 2.5 cm in diameter, well spaced apart.
Smooth the amaretti biscuits with the tip of your forefinger, lightly moistened with water, and sprinkle with icing sugar.
Bake in a convection oven at 170°C for approx. 15-18 minutes. Remove from the oven and leave to cool completely.
Giulia Foppoli
Pastrychef in Ramatuelle (83)
Giulia Foppoli’s dream was to become a pastry chef. She has loved cooking since childhood. After studying political science and working in cultural communications, she decided to turn her passion into a career. In 2008, she undertook her first professional internship in the field, with this experience confirming her desire to become a pastry chef. After working in a range of establishments, including a Michelin-starred restaurant in Milan, she became a pastry teacher in a school. Originally from Lombardy, in 2018, she left Italy for France and two years later opened her own business. She mainly produces shortbread and a few cakes to order, which she sells on her website (https://giuliapatisserieitalienne.fr) and to various stores on the Gulf of Saint-Tropez. She also promotes these on her Instagram account (giulia_patisserieitalienne) where she shares her daily life as a chef at Casa Italia, a delicatessen–grocery store in Saint-Tropez. Eventually, she'd like to have a pastry kitchen outside her home, and perhaps one day develop another Italian product: real Italian ice cream, which she can't find in France.