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.