Chewy Amaretti Biscuits

Delicious soft texture. Gluten free and easy to make. Makes about 20.


Heat the oven to 150 degrees C (fan).

Line two baking trays with baking paper or silicone mats. Whisk the egg whites to stiff peaks, in a stand mixer with the balloon whisk attachment, or with an electric hand whisk.

Add the sugar, almonds and amaretto and fold together with a rubber spatula or spoon to form a stiff, sticky almond paste.

Sift the icing sugar into a bowl.

Dampen your hands, then take small pieces of the mixture and roll into balls approx 2-3 cm in size. Roll the balls in the icing sugar to coat fully, then place then on the lined baking trays, 2-3 cm apart. There is no need to flatten the balls.

Bake for 18-20 minutes until a pale golden colour with cracked tops.

Leave on the baking trays to cool completely.


White Icing Sugar About 50-75 G
Egg Whites 2
Caster Sugar 150 G
Ground Almonds 175 G
Amaretto (e.g. Disaronno) 1 Tbsp (15 Ml)

Hints 'n' Tips

* As an alternative to alcohol, use 2-3 drops vanilla extract.

These will keep well in an airtight tin for up to a week.

From Martha Collison's great new book 'Crave'.


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