Amaretti Biscotti

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!

 

Sophie's Scroggin Lunch Biscuits

(from a book called School Lunches and after school snacks - these are the much maligned home made biscuits!)

Makes a huge quantity.

200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla or almond essence
1 1/2 cups plain flour (if using instant oats use 1/4 cup less flour)
1 tsp baking soda
2 cups rolled oats
1 cup chocolate chips
1 cup sultanas
1/2 cup chopped walnuts - I leave these out

Heat oven to 180ºC. Mix the softened butter and the next five ingredients together in a large bowl, then stir in the flour and baking soda. Add everything else and mix, using a wooden spoon or your hand. Shape with two spoons or put flattened rounds of mixture on baking paper-lined trays, leaving space for spreading. Bake in batches for about 12 minutes or until lightly browned, then cool on a rack.

Mary's ANZAC Biscuits

Mix together: One cup each of SR flour, coconut, sugar and rolled oats.
Melt together: 4 ozs (115g) margarinie, 1 tblspn golden syrup, 1 tspn soda and 2 tblspn water.
Add to mixture.
Place heaps on greased tray and bake quickly.
Voila

Leonie's Shortbread

Makes about 36
Prep 20 mins (+30 mins chill time)
Cooking 25-30 mins

250g butter, at room temperature, cubed
110g (1/2 cup) sugar
1 ½ tsp vanilla essence
300g (2 cups) plain flour
Extra plain flour (optional)
Extra sugar, for sprinkling

1. Line baking trays with non stick baking paper
2. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl until just creamy. Add the flour and use your hands to combine until a firm dough forms.
3. Turn onto a lightly floured surface and knead lightly until smooth. Roll out the dough until 1 cm thick and use a star shaped cutter (5cm in diameter from point to point) to cut out biscuits. Place on lined trays. Re-roll any left over dough and repeat.
4. Sprinkle the biscuits with a little extra sugar and place in the fridge for 30 minutes to chill. Preheat oven to 160C.
5. Transfer shortbread from the fridge to preheated oven. Bake, swapping the trays halfway through cooking, for 25-30 minutes, or until light golden and cooked through. Remove from oven and cool on trays.

These more-ish biscuits will keep in an airtight container for up to 1 week.