For The Biscuits
- 2 egg whites
- 200 g (2 cups) almond meal ground almonds
- 150 g (⅔ cup) caster sugar
- 2 tsp almond extract
- ½ tsp vanilla extract
For Rolling
- 60 g (¼ cup) caster sugar
- 30 g (¼ cup) icing sugar
Preheat oven to 150 degrees celsius (fan forced) or 300 fahrenheit.
Line two baking trays with baking paper and set aside.
In a large bowl, beat the egg whites until they form firm peaks. If using a Thermomix: Insert the Butterfly attachment, whip for 3-4 minutes, Speed 3.5. Remove the Butterfly. Add the almond meal, caster sugar, almond extract and vanilla extract and mix gently with a smooth until combined. If using a Thermomix: Add the almond meal, caster sugar, almond extract and vanilla extract and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds or until combined. Place the extra caster sugar in a small bowl and the icing sugar in another bowl.
Roll the mixture into heaped teaspoonful-sized balls and toss first in the caster sugar and then in the icing sugar.
Place the coated balls onto the prepared trays (leaving a 5cm gap between each cookie to allow for spreading) and press down lightly with your fingers. Note: the edges with crinkle and crack slightly - this is perfectly ok!
Bake for 15 minutes. Allow to cool on the tray before transferring to a wire rack to cool completely. TIP: Do not overcook the biscuits - we want them to be soft and chewy on the inside.
RECIPE NOTES
- Use room-temperature egg whites - let your egg whites sit at room temperature for about 30 minutes before you start making the dough. This will help them whip up better and create a fluffier texture.
- Whip egg whites until they form firm peaks - lack of whipping can result in flat biscuits rather than a light and airy biscuit.
- Don't overmix - mix the dry ingredients into the egg whites gently, just until everything is combined. Overmixing can cause the cookies to be tough instead of tender.
- Coat the cookies generously in sugar - the coating of caster sugar and icing sugar is what gives these cookies their signature texture and sweetness, so don't skimp here!!
- Serve with coffee - these yummy Italian biscuits can be enjoyed warm or cold. They are traditionally served with coffee or a sweet dessert wine.
- Store in an airtight container - to keep your Amaretti biscuits fresh and crispy, store them in an airtight container at room temperature for up to a week.
- You can freeze Amaretti biscuits - for up to 3 months. Just pack well in an airtight container, and allow biscuits to thaw completely before serving.
Calories: 106kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 0.3g | Sodium: 5mg | Potassium: 6mg | Fiber: 1g | Sugar: 12g | Calcium: 21mg | Iron: 0.4mg