Amaretti Biscuits

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Amaretti Biscuits

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Ingredients

16 piece(s)

Amaretti Biscuits

200 grams almonds, raw
1 teaspoons amaretto, liqueur
150 gram sugar, raw
1 pinches salt
2 piece eggs, whites only
16 pieces blanched almonds, Whole

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6

28min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Natural Quick Gluten free Lactose free Non-dairy Vegetarian Side dish Snack Italian

Recipe's preparation

Method

Preheat oven to 160 degrees C fan

Chop raw almonds 20 seconds speed 7 to make almond meal.
Transfer to a bowl and set aside.

Place lemon zest and raw suagr in bowl then mill 20 seconds speed 10. Scrape down sides of bowl.

Add in 180 g of the almond meal and mix 10 seconds speed 4

Without measuring cup, turn speed selector to 3 and slowly add the egg whites a little at a time, pausing briefly between each pour. Continue until well mixed and a slack dough forms.

Test dough by dropping a heaped teaspoon onto a ThermoMat or bench top well dusted with icing sugar. Dust your hands and form the dough into a ball. When set down it should hold its shape at first, then slowly start to collapse a little. If it is too slack add the rest of the almond meal and mix a further 10 seconds speed 3.

Form the dough into 16 balls and place, well spaced out on an oven ThermoMat or tray lined with non-stick baking paper.
Gently top each ball with a blanched almond

Bake 17-20 mins at 160 degrees C fan, until golden brown.
Transfer to a rack to cool.

The finished amaretti biscuits should be crunchy on the outside and squidgy in the centre.

Enjoy with an espresso coffee.

Accessories you need

Spatula TM5/TM6
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Tip

Gluten free. These biscuits will keep for up to two weeks in a sealed jar, although they will gradually soften.

Use any remaining almond meal to thicken and enrich a sauce, or sprinkle onto cereal or porridge.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.