Amaretti Siciliani (Sicilian Almond Biscuits)

12 Apr

Amaretti Siciliani (Sicilian Almond Biscuits)

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I have been lucky to work regularly with Sara Danesin Medio for many events. She is a Masterchef finalist and a wonderful Italian cook. We made these biscuits together for one of her (always sold out) Sicilian classes, and I was struck by just how easy these biscuits are, and how delicious they turn out to be.

They’re so simple that I whip a batch up with my children in a few minutes before putting them in the oven and then we take them around to someone’s house for tea.

They also happen to be gluten-free, suitable for Passover, and with such simple ingredients that you probably have everything in your cupboard.

I hope you enjoy them, and that the recipients are as happy with them as mine have been!

Amaretti Siciliani (Sicilian Almond Biscuits – recipe by Sara Danesin Medio)

Makes 30 small biscuits

 

Ingredients

250g ground almonds

180g caster sugar

10g ground bitter almonds (optional – can be hard to find but adds a lovely flavour)

20g honey

2 egg whites

Icing sugar for dusting

 

Method

  • Preheat the oven to 180C (fan).
  • In a large bowl place the almond, sugar, bitter almonds and honey and mix well with a wooden spoon.
  • Add the egg white to a workable consistency. You might not need all the egg white so please add gradually to achieve a not too floppy consistency.
  • Place the dough on a cool surface and roll to create small spheres. Coat with icing sugar, making sure they are meticulously well-covered.
  • Place the almond spheres on a baking tray covered with baking parchment or a silicone sheet.
  • Press your index finger onto each biscuit to give it a slightly flatter shape.
  • Bake for 10-12 minutes or until lightly golden.
  • Do not touch the biscuits until completely cool and store in an airtight container and consume within 3-4 days.

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