The origin of this recipe started with my friend Curly Lisa; one of the greatest bakers I know, my heart gladdens every time she turns up to a gathering with a cake tin. This is her family recipe for traditional amaretti biscuits that are crisp on the outside and chewy within; all the delicious flavours of marzipan but with none of the bitterness you can sometimes get with the ready made version. They are delicious left plain, but I have taken the liberty of adding some chocolate, both as a decoration and surprise filling; quick and easy to make, the recipe can be scaled up very successfully so is the perfect batch bake for home-made gifts!
Ingredients (makes 12)
150g ground almonds
75g sugar
1 egg white
A couple of drops of almond essence or a good teaspoon of amaretto
Icing sugar
For the chocolate version
50g of dark chocolate, plus 12 squares of chocolate (I love using Lidl dark chocolate, and a 100g bar will be plenty for both jobs!)
- Combine all the ingredients in a large bowl and bring together until a soft dough is formed.
- Pop the dough in the fridge to chill for at least an hour, then preheat your oven to 175 degrees.
- Line 2 baking sheets with greaseproof paper, and roll the dough into 12 equal balls.
- Sprinkle a generous amount of icing sugar on a plate, then roll the balls in it so they are completely covered.
- Lay them on the baking sheet before gently flattening each one with a glass tumbler or similar.
- Bake for 10-12 minutes until golden, then allow to cool before serving (they’ll harden up as they cool down).
- To make the chocolate filled amaretti, the process is the same; just press a square of chocolate into each ball of dough, then re-roll/squidge so the chocolate is completely covered.
- Once the cookies are completely cold, melt 50g of dark chocolate along with a teaspoon of vegetable oil. Drizzle across the top of the biscuits using the tines of a fork then allow to cool.
