This crunchy amaretti biscuits recipe is easy and made with almond flour. Enjoy these classic, gluten free Italian biscuits with a cup of coffee.
Ingreadient:
- 125g ground almonds
- 1 cup sugar
- 2 egg whites
- 1/2 tsp vanilla extract
- 2 drops almond essence
- 20 blanched almonds
Direction:
- Combine ground almonds, sugar, egg whites, vanilla and almond essence in a mixing bowl
- Beat mixture with electric whisk on medium speed for about 3 minutes
- Let mixture rest for 5 minutes while you prepare baking trays with non stick baking paper and pre heat oven to 180°C
- Spoon mixture into a piping bag with a 1 cm plain tube
- Pipe mixture onto the baking paper in a circular motion to form a biscuit
- Place one blanched almond on top of each biscuit and bake for about 12 - 15 minutes or until tops are lightly brown
- Remove from the oven, leave to cool for a few minutes before placing on a wire rack to cool
