Raspberry amaretti biscuits
These chewy, delicate amaretti biscuits are made with ground almonds and raspberry powder, hiding a juicy fresh raspberry right in the centre. They offer a fragrant almond aroma balanced with fruity tartness. Serve them freshly baked alongside a warm cup of coffee or tea.
Ingredients
- Egg white4 ცალი
- Almond extract2 ml
Instructions
5 steps- 1
Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray.
- 2
Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste.
- 3
Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry.
- 4
Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking.
- 5
Bake for 12-15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool.
Nutrition
1 serving ≈ 40 g
Nutrition values are estimates. - means data is unavailable.
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