 |
| Cinnamon Amaretti Biscuits |
Ingredients
200 gm whole natural almonds (I prefer skin on) or 200gm pre-ground almonds
2 medium egg whites
1/2 - 1 tsp ground cinnamon to your taste
1-2 small drops almond essence (improves the flavor without the marzipan taste)
150gm caster sugar
3-4 tbsp extra caster sugar for rolling the dough drops before baking
3-4 tbsp sifted icing sugar for rolling the dough drops after rolling in caster sugar
Ground cinnamon to decorate
Method
Separate the eggs. Place whites in a bowl and whip for several minutes until very thick and forms peaks.
Put whole almonds in a food processor or blender and process until crumbed. Tip into a bowl.
Add the 150gm of sugar and cinnamon to your taste. Mix through. Fold the whipped egg white carefully into the mixture until all mixed through forming cookie dough. Do not beat the mixture.
Turn the oven to 150 c fan. Refrigerate dough while the oven heats up.
Take the dough form the fridge. With a small teaspoon make little balls of about 2.5 - 3 cm in diameter each.
Measure caster sugar onto a side plate. Sift icing sugar onto another.
Roll the dough balls in the caster sugar keeping them round, then in the icing sugar. The icing sugar should heavily coat the dough.
Place balls 5 cm apart on a baking tray lined with baking paper. Don't press down.
Bake 7-8 minutes. The biscuits should be slightly brown under the icing sugar but not dark. Keep an eye on them the whole time.
Remove from oven and leave for a few minutes then use fish slice to place them on a cooling rack. Sprinkle well with ground cinnamon.
Good to eat warm or cold. Store in an airtight container or in the freezer.
Click here for Almond Amaretti Biscuits
Click here for Lemon Amaretti Biscuits