Nonnas Amaretti Biscotti
Ingredients
12 egg whites
500g caster sugar
1 pinch of salt
2 tbsp limoncello or liqueur (optional)
tsp almond essence
1kg fine almond meal
Icing sugar, for rolling
Maraschino cherries
Flaked almonds, for rolling
Method
Preheat your oven to 180°C. Line two baking trays with baking paper and set aside.
In the bowl of a stand mixer, combine egg whites, caster sugar, salt, limoncello and almond essence. Whip on high speed for 5–10 minutes until the mixture is white, fluffy and almost at stiff peaks.
Reduce to a low speed and slowly add the almond meal, mixing until everything is well combined and a soft dough forms.
Using a spoon, scoop balls of the mixture and drop them into a bowl of icing sugar. Roll each ball until well coated.
Press a Maraschino cherry into the centre of half the biscotti. Roll the remaining biscotti in flaked almonds for a beautiful finishing touch.
Place on your prepared baking trays and bake for 15 minutes or until lightly golden. Allow to cool on the tray before serving.
Notes:
These biscotti are best enjoyed the day they are made but will keep in an airtight container for up to 3 days. For a non-alcoholic version simply leave out the limoncello.
Try serving alongside a scoop of our Tiramisu or Vanilla Bean gelato for the ultimate Italian dessert moment.