These delicious crumbly almond biscuits are very famous, and are often found in Italian coffee bars individually wrapped in beautiful coloured paper. (Makes Approx 30 biscuits)
- 4 Eggs, whites only
- 350g Caster sugar
- 400g Ground almonds
- 2 tbs Amaretto liqueur
- Handful of flaked almonds to decorate (optional)
- Icing sugar to decorate (optional)
- Preheat the oven to 170C/325F/gas 3, and line a baking tray with edible rice paper, lightly greased with some butter.
- Whisk the egg whites in a large clean bowl until firm, and then gently fold in the sugar and ground almonds.
- Fold in the Amaretto liqueur until everything is thoroughly mixed together (don’t worry if it looks lumpy), and then use a teaspoon to place small heaps onto the baking tray, making sure to leave an inch around each of the heaps as they will increase in size whilst baking. Press a flaked almond onto each amaretti heap.
- Bake for 15 minutes or until golden brown, and then remove from the oven and leave to cool. Once cool enough to handle, peel the biscuits away from the rice paper. It is normal for some rice paper to be stuck to the bottom of the biscuits; this is fine as rice paper is edible. Lightly dust with sifted icing sugar if desired.
Perfect alongside an espresso.