Fragrant with aromatic spices and zesty orange, these delicious melt-in-the mouth biscuits can become very addictive if left on the table for too long.
INGREDIENTS
200 grams ground almonds (almond meal)
¼ cup caster sugar
½ teaspoon ground cinnamon
¼ teaspoon each ground nutmeg and ginger
pinch each sea salt, ground allspice and cloves
finely grated zest 1 orange
¼ cup finely chopped dried apricots
2 large egg whites, size 7 eggs
¼ cup caster sugar
To assemble
½ cup icing sugar
METHOD
Grease a flat baking tray and line with baking paper.
Preheat the oven to 160°C fan bake.
Put the ground almonds, caster sugar, all the spices and the orange zest in a medium bowl. Using your fingertips, rub everything together to infuse with the oil from the orange zest. Add the apricots and toss through the mixture so they’re all separated and coated in almond.
Whisk the egg whites in a separate bowl until foamy, then beat in the sugar until thick. Add to the almond mixture and stir in to make a thick, but soft and sticky dough.
To assemble: Put the icing sugar in shallow dish. Scoop out small walnut-sized spoonfuls of the mixture and drop into the icing sugar. Using your hand and the spoon, gently roll to coat in the icing sugar, keeping them quite rough so they look like little rocks. Place on the baking tray and leave on the bench for 20 minutes to dry.
Sieve a little extra icing sugar over each one (this gives them their distinctive crackled tops) then bake for about 20–25 minutes or until a light golden colour, turning the tray for even browning. Amaretti will keep stored in an airtight container for 2 weeks. Makes 20
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.