Amaretti morbidi

amaretti

Now they are here… now they are gone. Watch carefully, I’ll do that again: now they are here, now…

Amaretti morbidi

amaretti

…you may be thinking that we are practicing a little stage magic, which is exactly how it feels. One minute the tray is full of fragrant, melt-in-the-mouth amaretti biscotti and the next…

Which explains why poor old Salmon is under the spotlight once again – and although we all know the culprit may be found elsewhere, will he raise a paw and get Salmon off the hook?

The best way to see how quickly these biscuits disappear is to make them for yourself.

The original recipe is from Gino D’Acampo (Italian Home Baking) and calls for 400g ground almonds, 350g sugar, 4 egg whites, 30ml Amaretto liqueur, and icing sugar (optional) to decorate.

Start by beating the egg whites until stiff. Combine the sugar and the ground almonds and then fold into the egg whites. Add the Amaretto and mix.

Cover a biscuit baking sheet with baking parchment and – using a teaspoon – make small mounds of the mixture, allowing room for expansion during cooking.

Bake in a pre-heated oven at 180°/gas 4 for 15–20min until golden. Let the amaretti cool (watching carefully whoever gets anywhere near them) and sprinkle with sifted icing sugar. Not only delicious with coffee to round off a sumptuous meal, they make beautiful eat treats too – very popular among the Rowes’ circle, and a great idea for the approaching Easter holiday: almonds and Easter? Very Italian indeed.