A delicious twist on Italian amaretti biscuits from the clever chef, Nadiya Hussain. These will be sure to become a family favourite. I’ve adapted the recipe slightly to make them even more appealing.
INGREDIENTS
- Butter, for greasing
- 4 egg whites
- 340g caster sugar
- 340g ground almonds
- 18g freeze-dried raspberries, blitzed into tiny pieces
- 1 tsp almond extract
- 1 punnet fresh raspberries
- Icing sugar, for coating
METHOD
Preheat oven to 170°C (fan-forced) and line two large baking trays with baking paper. Lightly grease the trays to help the paper stick.
Whisk the egg whites until firm. Add the sugar and gently fold through with a spatula. Add the almonds, freeze-dried raspberry pieces and almond extract. Mix until you have a smooth paste.
Take a heaped tablespoon of mixture (about 40g) and shape into a flat, round disc. Wrap the disc around a fresh raspberry to fully enclose it — the paste may crack slightly, but don’t worry.
Place icing sugar in a large bowl. Drop each biscuit into the sugar and roll to coat well. Place seam-side down on the prepared trays, about 2cm apart to allow for spreading.
Bake for 12–15 minutes, or until slightly browned. Leave on the tray for 10 minutes before transferring to a wire rack to cool.
These will keep well — if you can leave them alone that long!
Recipe and illustration Lyn Hand