Amaretti Biscuits

I find this recipe is the perfect way to use up egg whites after making ice cream. It's pretty quick and easy to make and is what I call a 'standalone' treat. They don't require you to find something to go with them, unlike meringues, my other go-to recipe for using up egg whites.

This recipe is also gluten free.

In: Sweet Snacks

  Cooking temperature: 160°C

Makes/Serves: biscuits


  • 2 Egg Whites
  • 175 g Caster Sugar
  • 175 g Ground Almonds
  • 1 tablespoon Amaretto
  • 20 g Icing Sugar


  1. Line some baking sheets with parchment paper.
  2. Whisk the egg whites until stiff and then fold in the sugar, almonds and Amaretto.
  3. You will end up with a dough which you can roll into small balls with your hands. Make the balls about the size of a large marble.
  4. Put the icing sugar on a plate and roll each ball in it to give it a good coat.
  5. Place the balls on the baking sheet and bake for 20 mins. They will puff up slightly and will be a light-golden colour when done.