Updated: Apr 1
There are lots of different variations of the term biscuit. The UK has its own buttery crispy version, the USA has its own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore;, I would literally trade a whole cake for a piece of cookie. Period.
What's really fascinates me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites are the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol!
You can of cos make larger ones. Be sure to space them out as they will spread during the baking process. I am not a fan of that no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It makes a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Please stay tuned. In the meantime, pls give this recipe a try.
(Make 24 mini biscuits)
Egg Whites, 80g Approximately 2 Egg Whites
Cream of Tartar, Pinch
Demerara Sugar, 100g
Almond Flour, 170g
Amaretto Liqueur, 15g
Icing Sugar, For Dusting
Hand / Stand Mixer
Preheat oven to 170 degree celsius or 340 fahrenheit.
Add egg whites and cream of tartar in a large bowl.
Using a hand or stand mixer, whisk until stiff peaks.
*If you do not have the cream of tartar, add a splash of lemon juice.*
Add in the sugar gradually while still whisking.
Whisk until light and glossy.
The sugar should also be dissolved.
Fold in the almond flour in 1/3 portion at a time.
Lastly, fold in the liqueur.
You should get a stiff wet paste.
I prefer my amaretti biscuits to be mini in size. You can of cos choose to make bigger ones by using a tablespoon instead.
I am using a teaspoon to scoop out an individual biscuits and roll them into a ball.
By dusting my hands lightly with icing sugar, I find it easier to roll the biscuits.
Place the biscuits onto a baking tray lined with parchment paper.
Leave some space in between as the biscuits will spread while baking.
Wack into the oven and bake for 15 mins or until golden brown with some cracks.
Remove from oven and set aside to cool, for about 20 mins.
Transfer into airtight containers.
The biscuits can be kept at room temperature for about a week.