No fail recipe from Vincenzo's Plate
500g Almond Meal
300g caster sugar
5 egg whites (free range at room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
Utensils:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
Separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
Pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together.
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
Now you can let the amaretti mixture rest for an hour (or overnight in the fridge). If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
Prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celsius.
Using a teaspoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, then dip a finger into it, spreading it on to both palms to help smoothen the process.
Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
Line the balls up, making sure you don’t place them too close together.
Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
Dust with one more sprinkle of icing sugar before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
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