John Myers
Amarettini; Small Italian Almond Biscuits; Cookie
The perfect amarettini; small italian almond biscuits; cookie recipe with a picture and simple step-by-step instructions.
- 300 g Ground peeled almonds
- 6 drops Bitter almond flavor
- 200 g Sugar
- 3 Pc. Protein
- 1 pinch Salt
- Powdered sugar
- First mix the almonds, flavor and sugar. Beat egg whites with a pinch of salt until stiff. Carefully fold the egg whites gradually into the almond mixture.
- Using moistened hands, shape the meringue into small balls (about the size of a cherry). Place them next to each other on a baking sheet lined with baking paper and press down a little.
- Bake in the preheated oven on the middle rack at 140-160 degrees top / bottom heat (or 120-140 degrees fan-assisted) for about 25 minutes. The biscuits should then still be slightly soft because they only harden when they cool down. Place the baking sheet on a wire rack to cool down. Dust with icing sugar while it is still hot. Alternatively, dust the amarettini with powdered sugar before baking.
- It is best to store the amarettini in a metal tin.
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