Soft Amaretti

Ingredients

• 200 g ground almonds
• 150 g granulated sugar
• 2 egg whites
• 1 TL bitter almond extract
• 1 Prise salt
• 1/2 TL vanilla extract
• 30 g confectioners' sugar
• 1 EL lemon juice

Instructions

1. Preheat the oven to 160°C (325°F) top/bottom heat and line a baking sheet with parchment paper. Ensure the parchment paper lies flat to prevent sticking.
2. In a large bowl, thoroughly mix the ground almonds, granulated sugar, and a pinch of salt using a whisk to ensure even distribution.
3. In a separate, grease-free bowl, beat the egg whites with lemon juice, vanilla extract, and bitter almond extract on high speed with a hand mixer until stiff peaks form. Make sure the bowl and beaters are absolutely clean and grease-free for the best result.
4. Gently fold the beaten egg whites into the almond-sugar mixture using a spatula. Work carefully in several batches to retain airiness and form a pliable dough. Do not overmix.
5. Place the confectioners' sugar in a shallow plate. With slightly moistened hands, form small balls (about 2-3 cm in diameter) from the dough and roll them generously in the confectioners' sugar until fully coated. Moistening your hands prevents the dough from sticking.
6. Arrange the formed amaretti on the prepared baking sheet with some space in between. They will spread slightly during baking.
7. Bake in the preheated oven for 15-18 minutes, until the amaretti are lightly golden at the edges and still appear soft in the center. They will firm up further as they cool.
8. Immediately remove the amaretti from the baking sheet after baking and let them cool completely on a wire rack. This keeps them airy and prevents them from becoming soggy.
9. Store the cooled amaretti in an airtight container at room temperature to maintain their softness. They will stay fresh for up to one week.

Nutrition