Hard Amaretti

These amaretti biscotti are delicious! If you don't really like the chewy ones, then this version is for you!

This recipe will mare around 48 biscotti.

Ingredients:

A 225g Almond Mill

135g Caster Sugar

3 tsp Plain Flour

3 tsp Cornflour

B 3 Egg Whites

135g Caster Sugar

3 tsp Almond Essence

Icing Sugar

Glazed Cherries or Almonds

Note: Can also add lemon zest or orange zest to the mixture.

Method:

• Whisk egg whites to soft peaks, then gradually add in the sugar from B, whisking till stiff peaks form. The sugar should be dissolved by this stage, if not just keep whisking. (when you rub some meringue between your fingers you shouldn’t feel any grainy bits)

• Whisk in the almond essence and set aside.

• Mix A till well incorporated, then with a K attachment mix everything together.

• Cover and refrigerate for 30 minutes. This should thicken up the batter and make it easier to roll.

• Pre heat oven to 170c

• Roll 1 tsp of batter into a ball, then roll into the icing sugar.

• Place onto a lined tray, with some space between each biscuit as they do spread. And either leave plain or top with a glazed cherry or almond.

• Bake for 15 minutes or until golden brown.