Soft Amaretti Cookies - A Child to Make and an Adult to Appreciate
This recipe is thanks to Joanna at ZebBakes, in turn from Fig Jam and Lime Cordial and we used it to try out our new Amaretto di Saronno Lazzaroni essence. It is a really, really easy recipe to make - I got a four-year old to make them, although I confess to scoffing as many as I could get away with. This explains the rushed pic - these were not around long enough on Saturday night to get cold.
The simple cookies, with a little of the essence are deliciously fragrant with a crisp outside and gooey inside! 10 minutes to make, 20 minutes to cook - time to make these in ready for your evening telly - if can bear it, slip one into tomorrow's packed lunches. Amaretto di Saronno Lazzaroni is quite distinct from the standard almond essence: it is much stronger and with a more complex flavour and so only ½tsp is sufficient.
- 250g ground almonds
- 200g caster sugar
- 2 egg whites
- ½ tsp Amaretto di Saronno Lazzaroni
This recipe makes 18 5cm cookies.
Preheat your oven to 160°C (a little less for a fan oven). Combine all the ingredients in a bowl, mix until a firm dough is achieved.
Line a couple of baking trays with rice paper. Divide the mixture into 18 pieces and form into balls. Place each on the trays, flattening slightly. Add a decorative almond if you like. Bake until lightly browned, about 15 - 20 mins. Avoid overcooking or you will lose the gooey insides.
If you have more patience than I, allow to cool on a rack.
I'm off to make some more.