LEMON AMARETTI BISCUITS

 

Lemon Amaretti Biscuits with a delicate center. So simple to prepare, crisp on the surface, chewy in the inside, and bursting with lemon flavor.

 

INGREDIENTS

2 large egg whites

1/2 cup ground almonds

1 cup caster sugar

Zest of 2 lemons

1 tbsp limoncello liqueur or lemon juice

3 tbsp icing sugar - for rolling the biscuits in prior to baking

3 tbsp caster sugar - for rolling the biscuits in prior to baking

 

Preheat the oven to 170 degrees Celsius/150 degrees Celsius fan.

Line a baking sheet with parchment paper or a reusable nonstick baking liner.

Grate the zest of two lemons finely. In a large mixing bowl, combine the lemon zest, powdered almonds  and caster sugar.

 

In a separate bowl, whisk the egg whites (2 big) on medium speed until they form a firm peak. When the egg whites are hard, incorporate them into the remaining ingredients. Once mixed, add the limoncello/lemon juice (1 tablespoon) and whisk until smooth.

 

Divide the icing sugar (3 tbsp) and caster sugar (3 tbsp) between two plates. Make 16 balls out of the mixture.  Roll each ball in caster sugar and then icing sugar before placing on a baking sheet. Allow 3inches between each ball since they will expand slightly in the oven.

 

Bake for 15-17 minutes, or until the icing sugar is just starting to color beneath.

Remove from the oven, cool for a few minutes on the tray, and then transfer to a cooling rack.