These amaretti are my go-to recipe when making edible gifts, filling the biscuit jar or needing to whip up something delicious to take to a spur of the moment dinner invitation. Dried apricots can be used in place of the figs and ground hazelnuts and walnuts for the almonds.
INGREDIENTS
200 grams ground almonds
½ cup caster sugar
pinch sea salt
finely grated zest 1 orange
¼ cup very finely chopped dried figs
2 large egg whites, size 7
To assemble
⅓ cup sliced almonds
icing sugar for dusting
METHOD
Grease a flat baking tray and line with baking paper.
Preheat the oven to 160°C fan bake.
Put the almonds, sugar, salt and orange zest in a medium bowl. Using your fingertips, rub the zest into the mixture to infuse with the orange oil from the zest. Stir in the figs so they are all coated in almonds and not clumped together.
Whisk the egg whites in a separate bowl until foamy, then add to the almond mixture and stir to make a soft dough. It will be sticky.
To assemble: Wet the palms of your hands with cold water and roll tablespoons of dough into 10cm lengths then place on the tray and form into a crescent. Lightly flatten the tops and place a few almonds on top of each one. Just before baking, sieve generously with icing sugar.
Bake for 15–20 minutes or until golden, turning the tray for even browning. Store in an airtight container for 1 week. Makes 18–20
Pantry note: Ground almonds can also be labelled almond meal, almond powder or almond flour.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.