Easy 5-ingredient Amaretti biscuits

This is a twist on the traditional recipe, which is made with apricot kernels (or bitter almond paste). This recipe uses almond essence, so it doesn’t have any bitterness. You still end up with a deliciously chewy inside and crisp exterior, which will make it a battle of willpower to stop yourself eating more than just one or two.

Makes 30-40.

Ingredients

3 egg whites
2 1/4 cups (260g) almond meal
3/4 cup (160g) caster sugar, plus extra for rolling
1 tsp almond essence
Pure icing sugar for rolling

Method

Preheat oven to 170C/150C fan-forced. Line two baking trays with baking paper.

Beat egg whites in the bowl of an electric mixer fitted with a balloon whisk to firm peaks. Add the almond meal, sugar and almond essence and beat to for a thick paste.

Spread some caster sugar on a plate and spread icing sugar on a second plate.

Take heaped teaspoons of mixture and roll into balls. Then roll each in caster sugar, then icing sugar and place on prepared trays. Flatten slightly with fingertips.

Bake for 15-18 minutes or until the tops are cracked and the bottoms are just golden. Cool on the trays before transfer to a wire rack to cool completely.