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a plate of Sicilian amaretti biscuits

AMARETTI SICILIANI

This traditional Sicilian biscuits by Sara Danesin are easy to make and perfect to acompany your morning coffee. They also happen to be gluten-free!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Cuisine Italian
Servings 15 biscuits

Ingredients
  

  • 120 g ground almonds
  • 90 g caster sugar
  • 10 g ground bitter almonds optional
  • 10 g honey
  • 1/2 an egg white adjust as necessary
  • icing sugar for dusting

Instructions
 

  • Preheat the oven to 160°C (fan assisted).
  • In a large bowl add the ground almonds, sugar, bitter almonds and honey and mix well with a wooden spoon.
  • Add the egg white to a workable consistency. You might not need all the egg white so add gradually to achieve a not too floppy consistency.
  • Place the dough on a cool surface and roll to create small spheres. Coat with icing sugar, making sure they are meticulously well-covered, then place the almond spheres on a baking tray lined with baking parchment or a silicone sheet.
  • Press your index finger onto each biscuit to give it a slightly flatter shape, then bake for 10-12 minutes, or until lightly golden.
  • Do not touch the biscuits until completely cool. Store in an air-tight container and eat within 3-4 days.