I first discovered Amaretti biscuits when I had some spare egg whites that needed using up. I had no idea what they were when I started baking them, but the recipe was so simple I had to give it a go. My 5 year old is glad that I did because they are now her favourite biscuits in the whole wide world (so she tells me).

Almond meal isn’t something I usually have in my pantry so when I’m in need of a biscuit fix I also like to make iced star biscuits, M&M cookies and Milo biscuits.

Prep: 20 mins

Cook: 15 mins

Serves: 30 approx

Ingredients

• 3 egg whites
  280 g almond meal
  280 g caster sugar
  1/4 tsp vanilla extract
  30 ml Amaretto liqueur (optional)
  3-4 tbs caster sugar, additional for rolling
  3-4 tbs icing sugar, for rolling

Method

1. Preheat oven to 170C and line 2 baking sheets with baking paper.
2. Beat the egg whites until soft peaks form.
3. Carefully fold in the almond meal, sugar, vanilla extra and liqueur if you’re using it. The mixture will now be a sticky paste.
4. Roll the mixture into walnut sized balls. Roll each ball in the additional sugar, then roll it in the additional icing sugar. Repeat until all the mixture is used.
5. Place each biscuit onto the baking sheets, leaving room for them to expand. Gently flatten each one before baking for 12-15 minutes.
6. Allow the biscuits to cool on the baking tray for 5 minutes, before transferring them to a wire rack to cool completely.