Soft Amaretti Cookies

My solution to left-over egg whites: the most amazing, soft Amaretti biscuits. All you need is some almonds and sugar, and a leftover egg white! Any additions are optional: I’m using candied orange peel that I found in the cupboard (it goes so well with almonds), but you could add cocoa powder, matcha powder, chopped chocolate, lemon zest or a bit of cinnamon. The variations are endless.

If you want to make a vegan version, replace the egg white with 2 tbsp of aquafaba (chickpea water).

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Ingredients

100g ground almonds
50g sugar
a pinch of salt
1 egg white*
¼ tsp lemon juice
½ tsp Amaretto
20g candied orange peel (optional)
icing sugar

Method

Makes 12 – Oven: 25 mins

Preheat oven to 150°C fan.

In a large bowl, whisk together almond flour, sugar and salt.

Whisk egg whites and lemon juice until stiff.

Fold the beaten egg whites and Amaretto through the dry ingredients until you get a sticky paste, kneading with your hands if necessary.

Finely chop the candied orange peel, if using, and mix through the dough.

Lightly dust your hands with icing sugar. Break off walnut-sized pieces of dough and roll into smooth balls, then roll in icing sugar and place on a baking tray lined with baking paper.

Bake in the preheated oven for 25 minutes and leave to cool on a wire rack before eating.

These will keep in a cookie tin for up to 5 days.

*If you want to make a vegan version, replace the egg white with 2 tbsp of aquafaba (chickpea water).

TIP: For a chocolate version, add 1 tbsp of cocoa powder.