Amaretti Biscuits Recipe

90 g ground almonds

175 g/6 oz caster (superfine) sugar
2.5 ml vanilla essence (extract)

2 egg whites
30 ml/2 tbsp amaretto
Flaked (slivered) almonds
Icing (confectioners') sugar, for dusting

Method:

Beat the almonds with the sugar, vanilla essence and one of the egg whites until smooth. Beat in the liqueur. Whisk the second egg white until stiff and fold into the mixture with a metal spoon. Divide the mixture into walnut-sized pieces and roll into balls. Place on a baking (cookie) sheet lined with baking parchment and press a flaked almond on top of each ball. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 25 minutes or until golden brown. Leave the biscuits (cookies) on the baking sheet for 5 minutes then dust with sifted icing sugar and transfer to a wire rack to cool. Store in an airtight container.