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Amaretti
Makes 50 Cakes, Bread and Pastries
Ingredients
- 4 egg whites
- 250g caster sugar
- 1 vanilla pod, seeds scraped
- 500g ground almonds
- 15g baking powder
- 1 egg
- icing sugar, sifted, for rolling
Method
Put the egg whites, sugar and vanilla seeds in a large stainless- steel bowl and whisk until frothy. Combine the ground almonds and baking powder in a bowl, add to the egg white mixture and stir.
Add the egg and mix until combined. Leave the mixture in the freezer for 3 hours, or overnight. (The uncooked mixture will keep covered in the freezer for about 12 weeks).
Preheat the oven to 190C/ 375F/Gas 5 and line a baking tray with baking paper.
Roll the mixture into balls the size of walnuts – about 10g each. Roll the balls in icing sugar, then place on the baking tray, about 3cm apart. Bake for around 10 minutes, turning the tray once, until lightly golden. Allow to cool on the tray. The amaretti will keep in an airtight container at room temperature for 2 weeks.
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