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Mandorlas or Amaretti biscuits

Bowl filled with Amoretti Mandorlas Biscuits

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….

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).

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Bowl filled with Amoretti Mandorlas Biscuits

Mandorlas or Amaretti biscuits

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becs-table.com.au
These would be brilliant for Christmas. If you don't like glace cherries why not try something else. An almond would be nice too.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Easy
Course Afternoon Tea, Biscuits, Morning
Cuisine Italian
Servings 35 approx
Method Conventional

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)

Instructions
 

  • 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.

Notes

NOTE: 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.

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.

Macarons Class tm and stand

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