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!
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.