Amaretti
These Italian macaroons are a breeze to make, and are more filling than the average cookie.
Be as creative as you’d like with your toppings! Blanched almonds and tinned pineapple pieces work as great cherry alternatives.
Kim Meredith - Fresh Living, 20 December 2004, Page 46Title image from www.taste.com.au
- Preparation time
- 30 minutes
- Makes
- about 60
- Category
- Baking
- Tags
- baking, cookies, dairy-free, gluten-free, vegetarian
- 500g
- almond meal
- 1 3/4 cups
- caster sugar
- 4
- egg whites
- 1 Tbsp
- vanilla essence
- 30
- red glacé cherries
- Preheat oven to 160°C (320°F).
- Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Mix vigorously with a wooden spoon until well combined.
- Lay out paper towel, and pat pineapple pieces dry.
- Line two baking trays with baking paper. Roll mixture into balls of approximately 2 teaspoons. Place on trays, then press a topping into each.
- Bake for 15-18 minutes, or until light golden. Set aside to cool on trays for 10 minutes, before transferring to a wire rack to cool completely.