Like all my books, Three Gold Coins is full of food. One of those foods is the delectable amaretti.
If like me you are gluten free, the amaretti biscuit seems to be heaven sent! It’s also a great one if you’re time poor or not very confident in the kitchen. It’s sweet and chewy, freezes well and is just perfect to accompany coffee and tea.
Here is my recipe for amaretti–so easy, so versatile, so yummy! Enjoy!
4 egg whites
350g caster sugar
300g blanched almond meal
50g almond meal (not blanched) **
(**Note: alternatively, use 350g of blanched almond meal in total.)
30mLs orange blossom water
Preheat your oven to 170 C.
Beat your egg whites with an electric beater until stiff.
Use a silicone spatula to fold in the dry ingredients, as well as the blossom water, until smooth.
Place small dollops of the dough onto two pre-greased and/or lined baking trays, leaving about a centimetre between biscuits.
Place a slivered almond in the centre of each biscuit.
Cook until golden brown, approximately 20 minutes.