Amaretti
from Italian Traditional Food

Amaretti the Italian almond macaroon biscuits

Amaretti macaroons are now being enjoyed world-wide. Amaretti is the Italian name for macaroon cookies or biscuits. Amaretti actually translates as " little bitter things ". If you are looking for a biscuit that is a little bit different, try the Biscotti Rococo.

Serves: 20-24 Amaretti macaroons

Ingredients for Amaretti macaroon biscotti:

18 oz (500 grams) whole almonds (blanched)
11 oz (300 grams) sugar
1 lemon rind (grated)
3 medium egg whites
4 drops bitter almond extract

Extras:

2 baking trays size 9 x 13 inch

Method:

1. Preheat oven to 350 F (175 C) or Gas Mark 4.

2. Line each of the baking trays with greaseproof paper.

3. Using an electric food processor fitted with a metal cutting blade, place the almonds in the mixer's container.

4. Run the food processor until the almonds are ground.

5. Add the sugar and continue to run food processor until the almond mixture is reduced to a very fine paste.

6. Transfer to a bowl.

7. Beat the egg whites until stiff and forming peaks.

8. Add the egg whites to the almond mixture.

9. Mix well with a wooden spoon.

10. Blend in the grated lemon rind and the bitter almond extract.

11. Using an ice cream scoop, make small balls the size of a walnut and place them on the baking tray at least 3 inches apart.

12. Place a wet kitchen towel on top of the Amaretti balls and gently push down on each of them to flatten them just a little.

13. Bake in the pre-heated oven for about 25 minutes or until a light golden in colour.

Tip:

1. Using a small ice cream scoop makes it easy to pick up the almond paste as well as ensuring that the balls are all the same size.

2. Store the amaretti biscotti in a tightly covered tin.

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