Biscotti Amarettini
Quick homemade cookies with almonds and amaretto to go with your espresso! A really successful conclusion to any meal. Or of course just for in between!
Directions
- Put the egg whites in a bowl and beat with a hand mixer until very stiff. Add the powdered sugar and ground almonds and mix with a dough scraper. Gently fold in the amaretto. If the dough is not yet firm enough, mix in a few more ground almonds.
- Preheat the oven to 170°C/340°F top/bottom heat (150°C/300°F convection oven).
- Line a baking tray with baking paper. With the help of two teaspoons, place small round heaps on the baking sheet with a distance of approx. 3cm/⅓in.
- Finally, place in the oven and bake for about 18 minutes (convection oven about 15 – 17 minutes) until golden brown.
- Allow to cool briefly before serving.Buon appetito!
Tip
If you like, you can sprinkle the amarettini with a little powdered sugar after baking.
Serving: 8gCalories: 407kcal (20%)Carbohydrates: 27.2g (9%)Protein: 13g (26%)Fat: 26.2g (40%)
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