Italian Specal Amaretti Cookies Recipe

Learn how to make Italian Specal Amaretti Cookies/Recipe

Methods

1. Preheat the oven to 170°C. Line two baking trays with baking paper.

2. Beat the egg whites in a bowl with a whisk or fork until foamy.

3. Combine the ground almonds, sugar and baking powder in a bowl. Make a well in the centre and add the almond essence, if using.

4. Add the egg whites gradually, stirring constantly. To mix, use a wooden spoon and begin at the centre of the bowl, stirring with a circular motion that gets larger as the ingredients become blended. This method will help to prevent overmixing, which may toughen the dough.

5. Mix together thoroughly with your hand to form a sticky dough. It should be firm enough to hold together, but not dry. When mixing the dough, use the tips of your fingers as much as you can to keep the dough light.

6. Roll 1 tablespoon of the dough into a ball. Repeat with the remaining mixture. Roll in the icing sugar mixture to coat and arrange on the prepared baking trays. Press an almond into the centre of each biscuit.

7. Bake for 15 minutes, until risen, cracked and very lightly coloured. Cool for 5 minutes on the trays before transferring to wire racks to cool completely.

Recipe Name And Quantity

Yields:MAKES ABOUT 40

4 large egg whites

5 cups (500 g) ground almonds

1¾ cups (385 g) caster sugar

2 teaspoons baking powder

¼ teaspoon almond essence (optional)

1 cup (160 g) icing sugar

blanched almonds, to decorate