Amoretti biscuits

 When you make biscotti, there will be egg whites left over, this is how to use them up - (tip - pop egg whites into a zip lock bag and into the freezer until you want to use them.)  The recipe is for 1 egg white, just increase the amount of each ingredient according to how many egg whites you want to use.

Flavouring amoretti is up to you, use limoncello and the zest of 1/2 lemon, instead of the amoretto or just some vanilla and almond essence, I have even seen rhubarb ones!  This is the basic recipe that will make about 9-10 biscuits.  If you like really soft biscuits just cook them until going gold on the outside, the longer you cook them the harder they will be.

Ingredients

150 g almond meal  (ground almonds)

125 g castor sugar

1 egg white

1 tbls Amaretto liqueur

1/2 teasp almond essence

icing sugar for dusting

Method

Preheat oven to 180C.  

Place all ingredients into a bowl (except for icing sugar) and use your hands to mix well.  The mixture ends up being like wet sand.

Shape walnut sized pieces into balls, dust with icing sugar and place on trays lined with baking paper.

Bake 15-20 mins until cookies look slightly brown.

Leave to cook for a few minutes then transfer to a wire rack to cool.  Store in an air-tight container.