CHERRY AND ALMOND AMARETTI.
You have been asked to ‘bring something sweet’ to a friends picnic. Of course leaving everything to the last minute, it’s picnic day and you have not bothered to make that special something sweet. You begin frantically flipping through recipe books and google searching for a quick, easy dessert. You even go as far as thinking how you can turn a packet of Tim Tams into a homemade masterpiece. Finally, at last, you stumble across a recipe that can be whipped up in less than 30 minutes, from start to mouth! All hail –
These biscuits are made with only a few simple ingredients, primarily almond meal and egg whites – meaning they are also gluten free (bonus!). They have a light, crispy outside and slightly chewy inside… it is seriously hard to stop after just one of these irresistible sweet cherry and almond amaretti.
My tip for giving the amaretti their signature earthquake appearance is rolling them in lots of icing sugar before baking! You can dress them up with cherries, almonds or any candied fruit of your choice.
So next time you’re asked to ‘bring something sweet,’ look no further than this saving grace amaretti recipe. #below
Recipe Source: Amaretti Macaroons
500g almond meal
1 3/4 cups (400g) caster sugar
4 egg whites
1 tablespoon vanilla essence
30 whole almonds
30 red morello cherries
Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Beat with a wooden spoon until well combined.
Roll 2 teaspoonfuls of the mixture into balls. Place on the trays. Press an almond into the top of half of the biscuits and a glace cherry into the remaining balls.
Bake for 15-18 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.