Gluten Free Amaretti Biscuits
These classic gluten free Amaretti biscuits are crispy on the outside, chewy on the inside and delicious bite-sized almond flavoured treats; the perfect accompaniment to any tea or coffee!
Servings: 40 biscuits
Ingredients
- 200 g almond flour or raw almonds see notes if using whole almonds
- 180 g granulated sugar 1 cup minus 2 tbsp
- ¼ tsp. almond extract
- 2 egg whites
- ½ tsp. bicarbonate of soda
- 100 g powdered sugar 1 cup
Instructions
- Please refer to notes below if using raw almonds
- Preheat the oven at 150 °C and line a large baking sheet with parchment paper.
- Place almond flour in large mixing bowl, add sugar, and mix to combine using a spatula (skip this step is using home-made almond flour which was already mixed with sugar using the food processor)
- In a separate bowl, whisk egg whites until stiff white peaks form.
- Fold egg whites in almond and sugar mixture, add bicarbonate of soda and almond extract and mix to combine using a spatula. The mixture will become sticky and slightly wet.
- Take 1 tsp. of the mixture, roll into a ball, roll into icing sugar and place on baking tray lined with parchment paper, leaving 1 inch of space between each cookie.
- Bake in preheated oven for 25-30 minutes until top surface start cracking and bottom surface is slightly golden brown.
- Remove from oven, cool on baking sheet for 10 minutes (cookies will be very soft when out of the oven, they will harden as they cool down!). Transfer to cooling rack to finish cooling.
- Sprinkle with more icing sugar if desired.
Notes
Follow these steps if using raw red-skinned almonds
- Preheat the oven at 170 °C (350F). Prepare a large flat baking tray
- Blanch the almonds: Bring 2 cups of water to boil in a small saucepan. Gently place almonds and boil, with lid on, for 1 minute.
- Drain almonds and quickly rinse them with cold water to cool down. Gently squeeze each almond out of its skin.
- Place skinned almonds on a flat baking tray and slightly roast in a preheated oven for 10 minutes.
- Place slightly roasted almonds and granulated sugar into food processor and mix until almonds are crushed and combined with sugar (about 1 minute). Transfer to large mixing bowl. Continue recipe from instructions starting from Step 1 above :)
- Store in an airtight container at room temperature for up to 4 days.