Amaretti Biscuits
Ingredients
- 2 egg whites
- 175g ground almonds
- 120g fine sugar
- 1 tablespoon almond liqueur
- 5 tablespoons icing sugar
Method
- Pour the egg whites into a clean bowl and whisk until stiff peaks form. Then, gradually add the sugar and ground almonds and mix in the liqueur or brandy.
- Form the mixture into small balls (about 15) using a teaspoon and roll them in icing sugar.
- Line two large baking trays with baking paper and place the balls 2cm apart. Dust with more icing sugar and bake for 13–15 minutes until pale golden but still soft. Let them cool on the trays for 10 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for up to 10 days.
Recipe originally appeared as part of the Prynhawn Da programme.
Recipe by Nerys Howell.