Neapolitan amaretti biscuits

Neapolitan Amaretti Biscuits


300g fine ground almonds
270g granulated sugar
10g freeze-dried strawberries
1 tbsp cocoa powder
Pinch of salt
3 large egg whites (about 90g)
1/2 tsp lemon juice
3/4 tsp almond extract
1-2 drops of pink food colouring (optional)


Pre-heat oven to 150’C. Line two trays with parchment paper or a silicone baking mat.

Set out three medium mixing bowls. Mark or label the bowls so you know which one will hold each colour dough (plain, strawberry and chocolate).

Measure 100g almond flour into each bowl. Remove 10g worth from the strawberry bowl and put into the plain bowl, so you’ll have 100g in the plain bowl, 100g in the chocolate bowl and 90g in the strawberry bowl.

Place 90g sugar into each bowl and add a pinch of salt into each bowl.

Finely grind the freeze-dried strawberries in a food processor or spice grinder until it become a fine ground powder Pour powder into the strawberry bowl and whisk until evenly incorporated.

Add cocoa powder to the chocolate bowl and whisk until evenly incorporated.

Whisk the contents of the plain bowl until the sugar and almond flour are evenly incorporated.

In a mixing bowl, whisk the egg whites and lemon juice until they hold soft peaks. Add almond extract and mix for a couple of seconds to incorporate.

Place one bowl of dry ingredients on the scale and spoon in 30g of beaten egg white and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary.

Repeat with the chocolate bowl – 30g of egg white and stir until it comes together.

Do the same for the strawberry bowl – 30g of egg white and if desired, a drop or two of pink food colouring to enhance the colour. Stir until colour is evenly distributed throughout the dough.

Lightly dust your hands with powdered sugar. Portion out three 1-inch balls, one of each flavour. Roll the three balls together into a log shape, rolling so that the three colours are evenly stretched along the length of the log.

Twist the ends in opposite directions once or twice to further marble the dough. Dip a small knife in powdered sugar and cut the log into three even pieces, rolling each piece into a smooth ball.

Arrange on a prepared baking sheet, leaving once-inch of space between the biscuits.

Bake for 25-30 minutes until tops are cracked and bottoms are just barely golden. Remove from oven, leave to cool for a few minutes and then transfer to wire racks to cool completely.


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