- 340g ground almonds
- 320g caster sugar
- 4 egg whites
- 50g amaretto liquor (dissarano)
- 20g soft butter for greasing
Amaretti Biscuit
Ingredients
Method
In kitchen aid with whisk, whip egg whites to firm peaks, slowly add the sugar then almonds, mix for 3 minutes, then add amaretto.
Grease a silpat lined tray with butter and space the biscuits out 3x8
Spoon the mix out in teaspoon amounts or roll between oil sprayed silpats and bake @ 170c for 18 minutes for balls or 8 minutes for the flat
Keeps in airtight container at room temperature for up to 5 days
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