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Author Notes: As with most Italian biscuits, these keep really well so you may as well make a double batch. Best of all, it’s all mixed in the food processor so this is super easy to make.
The liqueur gives these an authentic taste, but you can omit it if you don’t want to buy a bottle especially, just add ½ tsp almond essence as a substitute.
- 200 grams almond meal
- 215 grams caster sugar
- 2 tablespoons plain flour
- 1 teaspoon baking powder
- 2 egg whites
- 1/2 teaspoon vanilla extract
- finely grated rind of 1/2 a lemon
- 1 tablespoon Amaretto liqueur
- 260 grams icing sugar
- 200 grams almond kernels
- Preheat oven to 170 C ( 150 C fan forced). Line two oven trays with baking paper
- Put the almond meal and sugar into a food processor and blitz for 1 minute. Add the plain flour, baking powder, egg whites, vanilla, rind and Amaretto and process until combined, about 2 minutes. Cover and allow to stand for 30 minutes.
- Roll mixture into balls, about the size of walnuts and flatten slightly. Roll into icing sugar to coat and top with an almond. Place onto baking trays and bake for 15 – 20 minutes in the upper part of your oven in single batches until just starting to turn golden (you don’t want too much colour).
- Remove from the oven and allow to cool completely before storing in an airtight container.
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