Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Clove-scented almond and chocolate amaretti morbidi
Makes 26 Cakes, Bread and Pastries
Ingredients
- 250g ground almonds
- ½tsp ground cloves
- 150g golden caster sugar
- ½tsp almond essence
- 3tbsp cocoa powder, sifted
- 3 separated egg whites or 90g pasteurised whites
- 2 pinches cream of tartar
- 150g icing sugar, sifted
Method
Preheat the oven to 160C/140C F/Gas 3. Line 2 baking sheets with strong tin foil followed by baking paper (this stops the amaretti getting over-browned on the bottom).
Sift the ground almonds into a bowl (they should be as fine as possible) and mix in the ground cloves and sugar. Separate the mixture exactly in half, then add the almond essence to one bowl and cocoa powder to the other.
Put the egg whites in a bowl with the cream of tartar and whisk to form firm peaks.
Add an equal amount of the whisked egg white to each of the bowls of the dry ingredients and mix the contents of each to form a dough.
Roll the dough into smooth balls (13 of each flavour, each weighing approx. 27g) and wash your hands to prevent the icing sugar sticking to them. Tip the icing sugar on to a tray and roll the balls in it, coating them very thickly. Transfer to the baking sheets and bake for 30-35 minutes.
Carefully lift on to a wire rack to cool, then store in an airtight container in a cool place for up to 2 weeks.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
Advertisement