Amaretti are biscuits that I usually associate with Christmas, and I only ever seem to bake them to give as a gift. In my opinion, though, these biscuits don’t get the attention they deserve. I actually they should be enjoyed all year round with a good cup of coffee. With a chewy centre and crispy outer shell, these biscuits are ridiculously moreish, and you probably already have most of the ingredients in the back of your store-cupboard.
Once you know how easy they are to bake, I can guarantee you will bake them again and again. Just don’t blame me for any weight gained because it is very easy to eat 12 of these in one sitting…
Chocolate Amaretti Biscuits
- 4 large egg whites
- 280 g caster sugar plus 4 tbsp for coating
- 280 g ground almonds
- 50 g cocoa powder
- 1/2 tsp vanilla essence
- 25 ml amaretto
- 1/4 tsp fine salt
- 4 tbsp icing sugar for coating
- Preheat the oven to 180C (160C fan) and line two baking trays with parchment paper.
- Then, using a hand whisk or mixer, whisk the egg whites to stiff peaks. Gently fold in the ground almonds, cocoa powder, caster sugar and vanilla essence, being careful not to beat out all the air. Slowly add the amaretto. Add just enough so that the dough becomes thick enough that you can form a ball when rolled in your hand.
- Place the caster sugar and icing sugar for coating on two separate plates. using a teaspoon, scoop out some of the cookie batters and roll it in your hands into a ball. Roll it in the caster sugar, and then into the icing sugar. Place on the pre-lined baking trays and then repeat with the remaining dough. Leave some space between each cookie as they will spread.
- Use the fat part of your hand to gently squash the cookie balls a little, and then place in the preheated oven for 15 minutes.
- Once baked, take out of the oven and leave to cool on the tray before serving.
Although the temptation is to eat these straight out of the oven, they actually keep really well in a sealed container, and the longer they sit, the chewier they become.