Monday, 23 April 2012

Amaretti Morbidi

Amaretti Morbidi

4 medium egg whites
350g caster sugar
350g ground almonds
30ml Amaretto liqueur
icing sugar to dust

Place paper bun cases in a small bun or biscuit tray then preheat oven to 180 centigrade/ gas mark 4.

In a clean bowl, whisk the egg whites to stiff peaks. Gently fold in the ground almonds and sugar. Then add the Amaretto and mix in gently to a smooth paste.

Use a teaspoon to scoop a little of the mix into each bun case.

Place in oven and bake for 15 minutes until golden brown.

Either eat the Amaretti warm or place on a wire rack to cool. Dust with icing sugar.

If keeping for a few days place in a sealed airtight container or the Amaretti will go hard.

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