Amaretti con Nocciole

I have to say these little biscuits are super-moreish!

I made them using acquafaba instead of egg whites. Aquafaba is the starchy liquid in a can of chickpeas that is a really great egg white substitute. The aquafaba produces excellent biscuits and makes them totally vegan. And these are gluten free too!

(You can of course use egg whites if you want).

These amaretti are crispy on the outside, soft in the middle and then have an intense almond flavour that hits you in the mouth.

Mangia, mangia! 👩🏻‍🍳

Amaretti con nocciole recipe:

4 tbsps of acquafaba or 2 eggs whites
175g caster sugar
175g ground almonds
25ml amaretto liqueur or 1 tsp of almond extract
40g crushed hazelnuts
Icing sugar

Makes about 20-25 (depending on what size you make them)

1. In a clean bowl whisk the acqufaba using an electric hand whisk for about 5-6 mins to stiff peaks. Note if using egg whites it will take less time to reach stiff peaks.
2. Fold the sugar, almonds, hazelnuts and liqueur (or almond extract) into the mixture. Cover the bowl with cling film and refrigerate for about 1 hour.
3. Preheat the oven to 180C fan and line a large baking tray with greaseproof paper.
4. Get a teaspoon of the dough and roll it to make a small ball. Then roll in icing sugar and put it onto the baking tray, repeat with the rest of the mixture. Note make sure you space them out as they will spread a little when baking. If 1 tray is not enough, bake in 2 batches, keeping the remaining dough in the fridge while the first batch bakes.
5. Bake for about 14-15 mins, remove and let them cool on a rack.
6. They can be kept in a airtight container for a couple of weeks.