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.
Ingredients
- 2 Egg Whites
- 175 g Caster Sugar
- 175 g Ground Almonds
- 1 tablespoon Amaretto
- 20 g Icing Sugar
Method
- Line some baking sheets with parchment paper.
- Whisk the egg whites until stiff and then fold in the sugar, almonds and Amaretto.
- 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.
- Put the icing sugar on a plate and roll each ball in it to give it a good coat.
- 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.