These Italian almond biscuits have a light, chewy interior and crisp exterior, and are biscuits that I have loved to make for many years. Made from just 4 ingredients, these biscuits are naturally gluten-free and dairy-free, and are wonderful with a cup of coffee, or on served with fruit for a simple dessert.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 2 egg whites from large eggs
- 150 g almond meal
- 160 g caster sugar
- ½ teaspoon almond extract
Method
- Preheat the oven to 150℃ fan / 170℃ / 300℉ convection / 340℉.
- Line 2 baking sheets / baking trays with baking paper / baking parchment.
- Beat the egg whites in a large mixing bowl to stiff peaks with a hand mixer.
- In another bowl, mix the ground almonds / almond meal with the caster sugar and almond essence.
- Gently fold in the beaten egg whites.
- Using a teaspoon, take a spoonful of the dough and roll into a ball in between your hands.
- Place the balls on a lined baking sheet, leaving space in between them.
- Repeat with the rest of the dough, leaving a little room between the amaretti. If the dough sticks to your hands, wet them slightly.
- Place in the preheated oven and bake for 13-15 minutes until very lightly golden.
- Leave the cooked amaretti biscuits on the tin for a couple of minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature or freeze.
Notes
Let the cookies cool completely before moving them from the tray. If they are still warm the base of them can remain on the tray when you lift them off!
Private Notes
Tried this recipe?
Let us know how it was!IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 2 egg whites from large eggs
- 1¼ c almond meal
- ¾ c caster sugar
- ½ teaspoon almond extract
Method
- Preheat the oven to 150℃ fan / 170℃ / 300℉ convection / 340℉.
- Line 2 baking sheets / baking trays with baking paper / baking parchment.
- Beat the egg whites in a large mixing bowl to stiff peaks with a hand mixer.
- In another bowl, mix the ground almonds / almond meal with the caster sugar and almond essence.
- Gently fold in the beaten egg whites.
- Using a teaspoon, take a spoonful of the dough and roll into a ball in between your hands.
- Place the balls on a lined baking sheet, leaving space in between them.
- Repeat with the rest of the dough, leaving a little room between the amaretti. If the dough sticks to your hands, wet them slightly.
- Place in the preheated oven and bake for 13-15 minutes until very lightly golden.
- Leave the cooked amaretti biscuits on the tin for a couple of minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature or freeze.
Notes
Let the cookies cool completely before moving them from the tray. If they are still warm the base of them can remain on the tray when you lift them off!
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