Gluten Free Amaretti Biscuits
These amaretti biscuits are a classic Italian biscuit - crisp on the outside and chewy on the inside. Naturally gluten free with no flour! This recipe makes 16 amaretti cookies.
Servings: 16
Ingredients
- 2 egg whites
- 160 g caster sugar
- 185 g ground almonds
- 1.5 tsp almond extract
- 2-3 tbsp Icing sugar enough to cover the bottom a small plate
Instructions
- Preheat the oven to 170’C / Fan 150’C / Gas Mark 3. Line two baking trays with baking paper and set to one side.
- Add the egg whites to a large mixing bowl and whisk with an electric whisk until they form stiff peaks. You can do this with a hand whisk but it will take quite a lot more time and muscle power!
- Gently fold in the caster sugar, ground almonds and almond extract until the mixture forms a sticky dough.
- Using your hands, break off a small piece of dough and roll it into a golf ball-sized ball using your palms. Place the ball on the plate of icing sugar and roll it around until it is coated liberally before placing on the baking sheet.
- Repeat until both baking trays are filled – this should make around 16 biscuits. Make sure each one has a couple of inches between them as they will spread a little in the oven.
- Place in the oven and bake for 15-20 minutes until crackled and golden on top. Remove from the oven and cool completely before removing from the baking trays.
Notes
- If you prefer, you can substitute the almond extract for 1 tbsp of amaretto.
- Once baked and cooled, these will keep in an airtight container for a week-or-so.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 65mg | Fiber: 1g | Sugar: 14g
