Mandorlas or Amoretti biscuits

Whatever you want to call them Mandorlas or Amoretti biscuits these are delicious.  It’s hard to remember all the recipes we make at Bake Club; recently I was reminded of these. Over three years now and 40 recipes per term, that’s a whole lot of baking.  I’m not good with math, but my hubby tells me that’s 480 recipes I’ve provided for my wonderful Bake Club girlies to get their Bake On.   

They’re easy to make, look beautiful and I think they’d be brilliant for any Christmas celebrations. I’ll have them at our 2016 Open Day for you to try, but if you’re feeling the need earlier here’s the recipe.  I’d love to hear what you think of them. 

Mandorlas or Amoretti biscuits

5 from 1 reviews
Mandorlas or Amoretti biscuits
These would be brilliant for Christmas too. If you don't like glace cherries why not try something else, an almond would be nice too.
  • 4 large egg whites
  • 500 g ground almonds
  • 305 g caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon almond essence, (optional even more if you like marzipan flavour like I do)
  • 100 g icing sugar mixture (for rolling the dough in)
  • 200 g red or green glacé cherries, (or both)
  1. Preheat the oven to 170°C. Line 2 baking trays with baking paper. Beat the egg whites in a bowl with a whisk or fork until foamy.
  2. Combine the ground almonds, caster sugar and baking powder in a bowl. Make a well in the centre and add the almond essence, if using. Add the egg whites gradually, mixing all the time. To mix, use a wooden spoon (scraper or spatula) and begin at the centre of the bowl mixing with a circular motion that gets larger as the ingredients become blended. This method will help to prevent over mixing, which may toughen the dough.
  3. Mix thoroughly with your hand to form a sticky dough. The dough should be firm enough to hold together but not dry. When mixing the dough, use the tips of your fingers as much as you can to keep the dough light.
  4. Roll into walnut sized balls. Roll in the icing sugar mixture to coat and arrange on the prepared trays. Press a glacé cherry into the centre of each biscuit.
  5. Bake for 15 minutes, until risen, cracked and very lightly coloured.
  6. Cool for 5 minutes on the tray before transferring to wire racks to cool completely.
Chef Notes
NOTE: for freezing the dough. This dough can be frozen in a log, remove from the freezer the night before you want to bake. Or you can freeze the rolled out balls. Don’t roll in icing sugar or add a cherry to freeze. That won’t work out well for you.


Woolworths Cake for Casey Central

One of my lovely students asked me to post a photo of the cake I made recently for our new Woolworths store. 

Cake for Woolworths 

Some of you may know I made one for Coles previously and Woolworths asked me to make something for them too.  Such an honour to be part of their opening. 😉   Continue reading “Woolworths Cake for Casey Central”

Pan Release, What’s That?

I know it seems like such a pain when a recipe calls for preparing or lining your cake tin.  There are so many ways to do it.  Some methods are quite precise, although as you know if there’s a quick, easy way to do something I’m up for it. I often use Pan Release. Continue reading “Pan Release, What’s That?”

What Happened At Our First Food Swap Event at Bec’s Table

Well, what happened at our first food swap?  

Some of you have been asking about our food swap event, so here it is.  It was brilliant.  

Those involved not only shared their yummy treats but shared the recipes too.  We all handed in a selection of items you’d pay around $5 for at a Farmers Market.  How this worked was fun.  I made up some monopoly type money (Bec’s Table Bucks) and gave a $5 Bec’s Buck for every item brought.   Continue reading “What Happened At Our First Food Swap Event at Bec’s Table”

Why Do My Cookies Spread? Recipe fixes

Cookies or biscuit’s that have common problems.  I’m sure you’ve heard it before, but Baking truly is a science.  That’s why I get more questions for Baked Goods than any other.  

Spreading cookies would have to be one of the most FAQ in Bake Club.  I thought I’d share my answers here just in case you’re having problems too.   Continue reading “Why Do My Cookies Spread? Recipe fixes”

Tiramisu Cake Recipe

We made this amazing Tiramisu Cake at our, Amazing Cake, Bake Club Meeting, last term.  I loved it, so I’m sharing it. 

Yes, Tiramisu Cake, rather than a pudding.  A little more elegant don’t you think?

We got the recipe from a cookbook called “The Italian Baker” by Melissa Forti. There’re quite a few good recipes in this one, great addition to any cookbook library.  Continue reading “Tiramisu Cake Recipe”

Amazing Cakes from Bec’s Table Bake Club

Last term in Bake Club, we made these Amazing Cakes. I thought I’d throw out a bit of a challenge, and the girls loved it. Phew.  I’m so proud how these cakes turned out.  Some were a huge challenge but even after a bit of cussing, we all deemed them to be brilliant.  Continue reading “Amazing Cakes from Bec’s Table Bake Club”

Bake Club/Season 10/Meeting 2 —–“Cookery The Australian Way”

I don’t know why we haven’t done this till now.  Everyone I know has had one version or another of “Cookery The Australian Way” at High school.  At Bake Club this week we decided to make a bunch of favourites from it and this is what we made.   Continue reading “Bake Club/Season 10/Meeting 2 —–“Cookery The Australian Way””

Yum Cha / Dim Sum Class at Bec’s Table

(Asian Dinner Party class Menu 2)

Spring rolls Asian Dinner Party 2
The Students Spring Rolls

Before we get into what’s Yum Cha, Dim Sum.

I’d like to share how I learnt to put these asian recipes together. 

I’m not sure if some of you know this but when I was doing my Patisserie training and Teaching at Chisholm, my days were filled being around international students. 

It was awesome, Continue reading “Yum Cha / Dim Sum Class at Bec’s Table”

New Free Food Swap Event At Bec’s Table

How about a Free Food Swap Event?

I’m always looking for ways to give back to my wonderful students at the cooking school.  Without you, I wouldn’t be here.  

Therefore I’m looking for expressions of interest.  I want to hold a Food Swap Event at the cooking school.

I can only offer entry to people who have done a class at the cooking school at the moment.   Our open days can draw a crowd of up to 200 people, and this is more than we’ll be able to handle for a food swap event, especially the first one. Continue reading “New Free Food Swap Event At Bec’s Table”