Soft Amaretti Biscuits
- By Charlotte Brown
- June 17, 2024
(recipe from Sardinia)
BY GIULIA FOPPOLI
Makes around fifty amaretti
CHEF'S TIP: Soft amaretti should be golden brown when removed from the oven.
INGREDIENTS
300 g peeled sweet almonds
50 g bitter almonds (or a vial of bitter almond flavouring)
300 g sugar
90 g egg whites
Sugar as required
METHOD:
Place the peeled and bitter almonds in a mixer with the sugar. Mix until smooth.
Add two-thirds of the egg whites. Mix until smooth.
Shape balls of equal size par hand, about the size of a walnut. Place the balls on a baking sheet lined with baking paper, well spaced out.
Using a fork, lightly beat the last third of egg whites and brush over each amaretti biscuit.
Sprinkle the surface with a little sugar.
Bake the amaretti in a convection oven at 170°C for approximately 15 minutes.
Leave to cool completely when removed from the oven.
Focus on origins
Italy is a country of biscuits, with each region having its own variation. ‘In every local pastry you’ll find something specific connected with their own traditions and to a specific region,’ continues Giulia Foppoli. You'll find amaretto from Del Sassello (Savona), Voltaggio from Piedmont and even Oristano from Sardinia.