Amaretti Biscuits


When I hear someone talking about amaretti, the smell of the delicious almond liquer rises in me. These amaretti biscuits are a mixture of almond flour, egg whites and sugar that become an irresistible temptation.
It is argued that the roots of this recipe come from Venice and more specifically the Renaissance period. During all these years, the recipe and its proportions have changed and evolved. By the way the proportions are one of the most - important things, along with the ability to prepare thick and fluffy egg whites.
Based on these homemade biscuits I will present an interesting dessert that I learned from a very interesting chef.

300 g almond flour
200 g Sugar
2  egg whites
30 ml. Amaretto liqueur

Preheat the oven to 200 C.  Carefully separate the egg yolks from the whites.Before beating the egg whites make sure that they are warm (room temperature) and that the bowl is completely dry.
Beat the egg whites until they get fluffy, add a pinch of salt and stir vigorously. Add the sugar in batches so as to be absorbed well. It is important to get a creamy texture that will not be poured even when you turn the bowl around.
Once the egg whites are ready it's time to add the almond flour and Amaretto liqueur and mix them well.
Put some baking paper on a baking plate and make large cirlces of about 4cm using a pastry posh.
Bake for 12 to15min. until the biscuits get golden brown.
Leave them aside for 1-2 minutes to cool and then take the cookies out of the baking dish.

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