Fig and Almond Amaretti

, from Issue #71. March, 2017
Photography by Josh Griggs .
Fig and Almond Amaretti

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. 


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


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.