Cinnamon Amaretti
I have taken the liberty of adding cinnamon to my mother’s recipe. It gives these soft, chewy amaretti an additional warmth, which I just love. When I have egg whites left over from making custard, I often make a double batch and pop most of them in a sealed bag in the freezer. I take one or two out of the freezer, and after about 15 minutes at room temperature they are ready to be dunked in my mid-morning coffee.
Makes about 18
Ingredients:
- 2 large egg whites
- Pinch of fine sea salt
- 7 oz. almond flour
- ¾ c. caster (superfine) sugar
- 1 tsp. ground cinnamon
- ½ tsp. pure vanilla extract
- Flaked, whole or blanched almonds, for decorating
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Instructions:
- Preheat the oven to 320°F fan-forced. Line a large baking tray with baking paper.
- Using a hand whisk, beat the egg whites in a bowl with the salt until they just turn white and are foaming.
- Place the almond flour, sugar and cinnamon in a large bowl and whisk to combine. Carefully fold through the vanilla extract and beaten egg whites.
- Shape the dough into balls about the size of a large walnut. (If the dough is a bit too soft to roll, add a little more almond flour, or even some plain/all-purpose flour.)
- Place the dough balls on the baking tray, spaced about 1½ inches apart. Flatten the top slightly with your thumb and decorate with almonds.
- Bake for 20–22 minutes, until lightly golden. Leave to cool on wire racks.
- The amaretti will keep in a sealed container in the pantry for up to 1 week, or can be frozen for at least 1 month.
