LYDIA SCHIAVELLO
AMARETTI BISCOTTI
Biscotti known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Thanks Mum [Lina] for nonnas recipe.
INGREDIENTS
-
400g almond meal
-
330g icing sugar
-
3 warm egg whites
-
1 tbsp amaretti essence
-
15 red glacé cherries, halved
METHOD
-
Pre heat oven to 180C (fan force) and line 2 baking trays with non stick baking paper.
-
Place almond meal, icing sugar, egg whites and amaretti essence in a large mixing bowel. Mix with a wooden spoon ensuring all ingredients are mixed together.
-
Roll a small hand full of mixture in to balls, and place on pre lines trays. Push thumb into top of balls and place glaced cherry on top of mixture.
-
Bake for 10- 15 minutes or until lightly brown, remove from oven and allow to cool on a wire rack.
-
Almond meal flour
