Tag Archives: amaretti

Cookie of the Week: Amaretti

We’re going a bit nutty, so I’ve taken that as my theme for this week’s cookie. Here’s a tasty batch of amaretti cookies.

This is an old recipe of mine, and one that I make quite a lot. It’s also a perfect way to use up any left-over egg whites. I’ve got a couple of other good biscuit recipes in mind which use just egg yolks, and even in normal times I hate to waste egg whites. But now that we need to limit our visits of food stores (just once a week people!), it is just not an option.

And the real boon with this recipe is that the cookies taste really great, and actually much better than they really should given the limited amount of work you have to put into making them. This really is one of those throw-it-all-in-a-bowl recipes, then just roll them and bake them. They are the opposite to that other great user of egg whites, the complex, time-consuming macarons.


The method here is super-easy. Just lightly whisk the egg whites, then add sugar, ground almonds and a little flour. Then mix well. Job done! If this mixture is firmer, then you will ball-like cookies with a crisp outside and soft, chewy interior. If the mixture is softer, then they will flatten down during baking and look more like traditional cookies. As a rule of thumb – a medium egg white yields the former, and a large egg white yields the latter.

So there you have it – lovely golden cookies with jaunty, random cracks on the surface. An easy way to bring a bit of la dolce vita to your afternoon coffee while travel to actual Italy remains off limits.

To make almond biscuits (makes 12):

• 1 medium egg white
• 100g ground almonds
• 100g caster sugar
• 1/4 teaspoon almond extract
• 1 1/2 tablespoons plain flour(*)
• extra caster sugar to sprinkle

1. Preheat the oven to 180°C (350°F). Line a baking tray with greaseproof paper, and rub lightly with oil.

2. In a bowl, whip the egg white lightly. Add everything else and mix well. The mixture should be firm and not be wet – you should be able to take pieces and roll them into balls. If the dough seems too wet, add equal amounts of almonds and sugar to bring the dough together. If too dry, add a couple of drops of water.

3. Take teaspoons of the mixture and form into rough balls. Using slightly damp hands, roll into smooth spheres. Place them on the baking tray with space to allow them to spread. Flatten each one slightly. Sprinkle with caster sugar.

4. Bake the cookies for around 15 minutes until lightly golden on the edges (they will be paler in the centre). Turn the tray around half-way during baking to get an even colour.

(*) I’ve made these with wheat flour and gluten-free flour. Both work equally well.

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Almond Biscuits

If you’re the kind of person that enjoys making things that use a lot of egg yolks (custard! ice-cream! mayonnaise!) then you’ll know the problem you can face with a bowl of egg whites. I faced just this predicament after making some raspberry tarts with a vanilla custard filling. I always think it’s incredibly wasteful to throw them away, so it’s useful to have a few recipes up your sleeve that you can whip us with things you have in the cupboard, and these tasty little almond biscuits tick that box.

almondcookies

These biscuits are essentially like simple Italian amaretti, round little domes with a nice crisp/chewy shell on the outside, with a little crunch and sparkle from caster sugar, but a soft marzipan-like filling. The name actually translates as “small bitter things” but I assume that refers more to the almond flavour than their temperament. They would be similar to what Italians call amaretti morbidi, a name that I always find rather sinister. I know it means soft amaretti, but I always translate morbido in my head as morbid (a false friend). I mean…a morbid biscuit…really? I think the results are about as far from that as possible – a lovely light golden colour and those jaunty, random cracks on the surface. They might not look perfect, but I think that adds to their charm.

If you’re lucky enough to have access to almonds with a pronounced flavour, they use those, but to make sure you get a proper almond flavour, it’s fair to cheat a little and add a dash of almond extract. I know some people get a little sniffy about this, but I think it really makes a difference, and takes them from just being sweet and chewy to proper little almond bites.

You’ll see that this recipe uses a little flour – I find this helps to bind the mixture, but I’ve made them using both normal plain flour as well as a gluten-free flour mixture. Both were equally successful, so these treats can easily be made gluten-free. It’s also the use of flour that means I haven’t called these amaretti. Don’t want to offend Italian grannies and all that.

How to enjoy them? They can be kept for a few days, but I think they are perfect with coffee, and you’ll probably struggle to stop at one.

To make almond biscuits (makes 24):

• 2 large egg whites
• 230g ground almonds
• 230g caster sugar
• 1/2 teaspoon almond extract
• 3 tablespoons plain flour
• extra caster sugar to sprinkle

1. Preheat the oven to 180°C (350°F). Line a baking tray with greaseproof paper, and rub lightly with oil.

2. In a bowl, whip the egg whites until you have soft peaks. Add 200g of each of the almonds and sugar, plus the almond extract and the flour. Mix well. Add the rest of the sugar and almonds only if needed – the mixture should be firm and not be wet, but still soft enough to shape using teaspoons.

3. Take teaspoons of the mixture and form into rough balls. Using damp hands, roll into smooth spheres (you’ll probably have to rinse your hands after four cookies), place on the baking tray a few centimetres apart, and flatten slightly. Sprinkle with caster sugar.

4. Bake the biscuits for around 15 minutes until lightly golden (they will be paler in the centre). Turn the tray around half-way during baking to get an even colour.

Worth making? Definitely. The mixture is quick and easy to make, so easy to whip up when you’ve got a spare half an hour. And delicious too!

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