300 grams blanched almonds
1 cup sugar
¼ cup flour
4-5 egg whites
1-2 teaspoons almond essence
extra almonds for decoration, optional
1. Preheat the oven to 180C. Line 1-2 baking trays with baking paper.
2. On a separate tray, scatter the almonds. Roast the almonds in the prheated oven for 10 minutes or until just lightly toasted. Cool thoroughly.
3. Lower the oven temperature to 150ºC.
4. Place the almonds, sugar and flour into a food processor and process until the mixture forms a fine powder. Add 4 egg whites and the almonds essence and pulse to mix. This should make a thick, almost batter-like mixture. If the mixture is thick but not batter-like, add a little extra egg white to achieve this.
5. Drop half-dessertspoonfuls onto the prepared trays, leaving space for spreading. Decorate each with a blanched almond if wished.
6. Bake in the preheated oven for 20 minutes or until golden brown around the edges, lightly brown in the centre and the biscuits have dried out. Remove from the oven and cool before transferring to a cake rack to cool completely and become crisp.
Amaretti are intensely almond-flavoured molar-testing little biscuits. And while you can buy them ready-made, here's a recipe for those who wish to make their own. The home-made version have far more flavour and are kinder to your teeth!