Whatever you want to call them, Mandorlas or Amaretti biscuits, these are delicious. It’s hard to remember all the recipes we make at Bake Club, but recently I was reminded of these. Over 4 years now and 40 recipes per term, that’s a whole lot of baking….
Theses Amaretti biscuits are easy to make, look beautiful, and I think they’d be brilliant for any Christmas celebrations (not that you have to wait for Christmas to make or eat them).
Mandorlas or Amaretti biscuits
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- 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)
- 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.
- 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.
- 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.
- 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.
- Bake for 15 minutes, until risen, cracked and very lightly coloured.
- Cool for 5 minutes on the tray before transferring to wire racks to cool completely.
Want to know more?
Another biscuit my Nan would make were Monte Carlo biscuits
Or, maybe you’d like to learn how to make Macarons.