Mamma Rosa’s amaretti

Mamma Rosa is one of the queens of Italian biscuit making – her range is quite diverse and they are all pretty sensational and outdo a lot of pasticcerie.  This one is a classic she’s been making for years and while she’d written down the recipe for me in a book, nothing better than having a first hand lesson.

Ingredients
8 egg whites at room temperature
500g caster sugar
2 tbps. baking powder
2 tbsp. almond extract
1kg almond meal
250g flaked almonds
Icing sugar for dusting

Making them
1. Pre-heat oven to 200 degrees Celsius fan forced
2. Using an electric mixer, beat the egg whites, gradually adding caster sugar until well combined and thick and fluffy
3. Add the baking powder, almond extract and almond meal and fold together with a wooden spoon until combined
4. Place the flaked almonds into a bowl or tray. Using a dinner sized spoon, scoop out spoonfuls of the mixture into the flaked almonds, roll, very gently shape and place on a baking tray lined with baking paper. You need a very light hand for this, you don’t want the flaked almonds pressed into the mixture, they are more like an outside coating. Dust liberally with icing sugar

5. Bake for 15-20 minutes until very lightly golden. Remove from oven and allow to cool. Store in an airtight container.