“The name amaretti comes from amaro, literally ‘bitter’ in Italian, after their unmistakable bittersweet taste.
“This is due to the addition of small amounts of bitter almonds or apricot kernels to the basic nut and sugar mix,” says Great British Bake Off winner Giuseppe Dell’Anno.
“The recipe below will produce a crispy, partially hollow biscuit,” he adds.
“Preparation is simple: All you need is a food processor and a clean spray
bottle.
“However, these biscuits are deceptively temperamental: you must follow the steps in the recipe religiously if you want a nicely formed biscuit.”
Amaretti
Makes about 50
Ingredients
- 250g icing sugar, plus extra for dusting
- 90g unblanched whole almonds
- 10g bitter apricot kernels
- A pinch salt
- 35g egg white (about 1 medium egg white)
- 1 tsp vanilla bean paste
- 1/4 tsp natural almond extract
Method
- Place 150g of the icing sugar in the bowl of a food processor, add the almonds and apricot kernels, then blitz at high speed for about 40 seconds until the mixture is very fine and floury.
- Add the remaining 100g icing sugar and the salt, then blitz again for a further 40 seconds. Add the egg white, vanilla and almond extract, then blitz until the mixture comes together in a smooth, doughy mass. Turn the dough on to a clean worktop, press it down and fold it in half a few times with the help of a scraper.
- Wrap it in clingfilm and leave to rest in the fridge overnight.
The next day, preheat the oven to 160°C (325°F/Gas mark 3). Line a baking sheet with baking paper. - Take the dough out of the fridge, unwrap it (keep the clingfilm) and work it with the pressing and folding action again for a few times. The dough should feel much firmer. Divide into small chunks, about 7g each. Keeping the size consistent will ensure an even bake.
- Roll each lump of dough between the palms of your hands to shape it into a small ball, then arrange on the lined baking sheet. Form enough to fill one baking sheet (about 15), wrap the rest of the dough back in its clingfilm and store it in the fridge until you are ready to prepare another batch.
- Slightly flatten the top of each ball with your thumb. Using a spray bottle, wet the surface of the biscuits then dust with a thin layer of icing sugar. Immediately place the baking sheet in the middle of the oven.
- Bake for 17-18 minutes until the biscuits are a light caramel colour.
- Remove from the oven, slide the baking paper on to a cooling rack and leave the tray to cool while you shape the following batch. Take the biscuits off the baking paper only when at room temperature. Store in an airtight container for up to two weeks.
Giuseppe’s Italian Bakes by Giuseppe Dell’Anno is published by Quadrille, priced £20. Photography by Matt Russell. Available now.
For more recipes click here.