Amaretti
Not so much a pudding as a treat to be there in the cupboard, ready to be picked at throughout the festive period. Their chewy texture and deep almond aroma are immediate spirit-lifters.
15-20 biscuits
Serving size
Ingredients
180g ground almonds
120g caster sugar
Grated zest of 1 lemon
½ tsp natural almond extract
1 pinch salt
2 egg whites
1 tbsp honey
100g flaked almonds
Icing sugar
Method
- Preheat the oven to 160C/325F/ gas mark 3. In a bowl, mix together the ground almonds, caster sugar, lemon zest, almond essence and salt. Rub everything together with your fingertips to disperse the zest and essence evenly.
- Whip the egg whites and honey until firm peaks form. With a large, metal spoon, gently fold the meringue into the almond and sugar mix, to get a soft but malleable paste. With your hands, roll the paste into 20g rounds. Flatten them a little, roll in a plate of flaked almonds to cover, then roll in plenty of icing sugar. Put on a baking tray lined with greaseproof paper and bake for 14-18 minutes - they should turn a very light golden colour, but stay relatively pale and chewy in the centre. Leave to cool completely before storing in a sealed jar.