AMARETTI BISCUITS | How to Make Almond Amaretti Cookies

By Vincenzo's Plate · 40 min

Ingredients

Instructions

1. Separate the 5 egg whites from the yolks into a medium bowl and whisk well.
2. Once the whites are foamy with lots of bubbles, add the almond essence and whisk gently again to infuse.
3. In a separate bowl, mix the almond meal and caster sugar until the sugar no longer looks grainy.
4. Pour the egg white mixture onto the dry ingredients and mix with a large spoon.
5. Once it starts to bind, use your hands to combine everything thoroughly in the large bowl.
6. Do not form a ball; squeeze the mixture down with your hands. If it feels too wet and sticky, add a little extra almond meal.
7. Rest the mixture for an hour, or overnight in the fridge.
8. When ready to shape, wash your hands and preheat the oven to 180°C/356°F. Line a large flat baking tray with baking paper.
9. Scoop a heaped teaspoon of mixture, roll it in your palm into a ball. If your hands get sticky, dip a finger in water and spread it on your palms.
10. Place each ball in a bowl of icing sugar, then roll it in the sugar to coat, and set it on the tray, leaving space between them.
11. Once the tray is full, flatten your hand and gently press each ball to flatten the top; this creates cracks.
12. Dust all over with icing sugar and bake for about 15 minutes, checking after 12 minutes as ovens vary.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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