Italian Amaretti Biscotti
- 3 egg whites from large eggs
- 3 cups (280g) ground almonds
- 1½ cups (190g), minus 1 tbsp, caster sugar
- ¼ tsp vanilla extract
- 2 tbsp amaretto liqueur
- Icing sugar
Preheat the oven to 170°C. Line two baking trays with baking paper. In a mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, caster sugar and vanilla extract. Slowly stir in the amaretto. Add just enough so the mixture is a thick paste that can be formed into a ball in your hand (it should still be very sticky though).
Place the remaining caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the mixture and roll it into a ball in your hands. Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
Repeat with the remaining dough. Leave a bit of space between the biscuits as they will expand slightly during cooking.
Use your finger to squash the biscuit balls a little, then place in the oven to cook for 15 minutes.
Take out of the oven, leave to cool for 5 minutes, then remove from the baking tray.
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