Sunday, 30 July 2017

Amaretti Biscuits

Looking through this week's Waitrose Weekend paper, we spotted a recipe by Martha Collison for Amaretti Biscuits.  As they contain very few ingredients and are naturally glutenfree, we decided to give them a go.

As usual, it would be too simple to actually follow a recipe... and due to 'ingredient limitations' (only had one egg...) we decided to make a half batch.  This meant we needed to use - 1 egg white, 75g caster sugar, 87.5g ground almonds, a few drops of vanilla bean extract and icing sugar (for dusting).

Using an electric hand mixer, the egg white was beaten to stiff peak consistency.

The caster sugar was added in thirds and thoroughly combined.

Next the almonds were also added in thirds and mixed in well using a silicone spatula.
Finally, a few drops of almond bean extract were added and mixed through well.

The mix was then divided into (roughly) 10g balls and rolled in icing sugar before being put on a silicone sheet covered baking tray.

Baking the biscuits in a pre-heated oven (170ºC) for 10 minutes, they were checked to see if they had expanded and turned a light golden shade... they were returned to the oven for another couple of minutes before being removed and allowed to cool completely.

The biscuits were lovely freshly baked... but seem even more delicious the next day (having been stored in an airtight container overnight) as they have a crisp outer and soft, gooey centre. Very tasty indeed... and will be added to the 'must bake regularly' list!

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