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

  1. Pre heat oven to 180C (fan force) and line 2 baking trays with non stick baking paper.

  2. 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.

  3. 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.

  4. Bake for 10- 15 minutes or until lightly brown, remove from oven and allow to cool on a wire rack.

  5. Almond meal flour

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