Chocolate Amaretti biscuits
Crisp on the outside, chewy on the inside. Simple and gluten free!
Ingredients
- 280 g ground almonds
- 30 g cocoa powder
- 280 g caster sugar 140g +140g
- 60 g chocolate chips
- 3 egg whites
- 30 ml Amaretto liqueur or almond extract – optional
- 2 tbsp icing sugar
Method
- Preheat the oven to 170C/325F. Line two baking trays with a greaseproof paper.
- In a large bowl, combine the ground almonds, cocoa powder, half of caster sugar and the chocolate chips.
- In a second bowl, whisk the egg whites until soft peak stage, then slowly beat in the remaining caster sugar until glossy.
- Combine the meringue with the almond mixture and slowly stir in the amaretto. Add just enough so that the mixture is a little sticky but still workable with your hands.
- Place some icing sugar in a bowl.
- Using a spoon, scoop out walnut size pieces of the chocolate mixture and roll into a ball in the icing sugar. Place on the baking tray then using the back of a dessertspoon, flatten slightly.
- Place in the oven to cook for 15 minutes.
- Remove from the oven, set aside to cool for 5 minutes then remove from the baking tray.
- Enjoy within a few days.
