Classic Amaretti

250g almond meal
150g caster sugar
2.5 egg whites, whisk the third egg white briefly, then discard the excess half egg white
1 tsp Amaretto
1 cup of sifted icing sugar for dipping

Combine the almond meal and sugar and mix well.

Whisk egg whites until bubbles appear, you do not want stiff or soft peaks, just a large amount of foamy bubbles

Add Amaretto to the egg whites and whisk well to combine.

Pour egg white mixture into the almond mixture and mix well with a spoon.

Using your hands, mix the dough well until it is well combined.

Leave to sit for an hour or even overnight in the fridge.

When you are ready to cook the amaretti, preheat the oven to 160 degrees celsius (fan-forced).

Scoop roughly a teaspoon of the mixture and roll into a ball and place into the bowl of sifted icing sugar. Roll the ball in the icing sugar until well coated. Place the ball onto a baking sheet lined with baking paper.

Repeat with the remaining mixture.

Once all of the balls of dough are on the tray(s), use the palm of your hand to slightly flatten the balls to make them almost disk like.

Sprinkle the amaretti with another dusting of icing sugar.

Place the tray in the oven and bake for 12-15 minutes. Make sure you check at the 12 minute mark because these biscuits generally cook quite quickly.