here is an invitation to bake the Amarettini you liked so much on a snowy December Saturday when Roy is skiing.
What you need:
- 1 pinch of salt
- 2 egg whites
- 120 gr icing sugar, plus 2-3 spoons for dusting the Amarettini
- 200 gr grounded almonds
- 1/2 Vanilla pod
- 2 tbsp Cocoa powder
- 2 tbsp Amaretto (Almond Liquor) – Alternatively Chocolate Liquor can be used too
Whisk the egg whites with a pinch of salt until stiff, add 75gr icing sugar.
Slit open the Vanilla pod and scrape out the pulp. Mix Vanilla pulp, Cocoa powder, 45gr Icing sugar and almonds in a bowl. Grind everything well in a food processor.
Mix the Almonds/Cocoa blend spoonful into the merengue. Also add 2 tbsp of Amaretto or Chocolate Liquor.
Place the mixture in the fridge and let it chill for 10 mins.
In the meantime prepare a backing tray with baking parchment.
Using your moistened hands, form small spheres (∅ ca. 2cm) and place them on the backing tray, leaving enough space between them.
Dust the Amarettini with icing sugar and let them dry well for 3 hours.
Pre-heat the oven to 160°C/320°F. Bake the Amarettini for 15 mins. Let them cool down and dust again with icing sugar.
Ready to go and really delightful, darling!