with a little Persian pinch thrown in
Ingredients
2 egg whites (70g)
188g sugar
300g ground almond
100g icing sugar, plus extra for dusting
a generous pinch of cardamom
Optional:
1t honey
- if you have other ingredients you want to try and swap out, and are a little unsure, do get in touch!
Instructions
Pre-head the oven at 180°C (fan)
Whisk up the egg whites with half of the icing sugar. The consistency and colour will soon turn similar to that of whipped cream. Add the remaining sugar, stir in with whisk and continue until the consistency becomes even more smooth, thick and creamy and the sound of the gritty sugar disappears (this means the sugar is fully incorporated).
Add in the ground almonds to the egg white mix; creating a paste which is similar to the texture of marzipan.
Throw on a bit of icing sugar onto your worktop bench, flatten out the dough and divide it up to 40g size golf balls.
Grab a plate and throw on plenty of icing sugar. Roll the balls into and around the icing sugar. Roll around each one a little further making they are fully coated in a jacket of icing sugar.
Put the balls, one by one on a baking tray with parchment paper; with a bit of a thumb push-down so they don’t roll around, space the balls about 10cm apart from each other. Top up each one with a bit more icing sugar for good measure! This will create a beautiful quality after the bake.
Bake for 16-18 minutes. If you notice deep cracks forming, you've got a very good looking amaretti cookie!
Remove and cool.
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