Mandorlas or Amoretti biscuits

Amoretti becs-table.com.au

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 (over the last 3 years) 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.
Author:
Ingredients
  • 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)
Method
  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.

 

Author: Bec

Chef/Patissier

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