My amaretti and chestnut biscuits
Yield 30 biscuits
Ingredients
- 280 gr ground almonds / almond meal ( shop bought or home made, not almond flour)
- 3 egg whites
- 110 gr icing sugar + some for dusting
- 3 tablespoons chestnut paste ( unsweetened )
- 1 lemon, zested
Instructions
- Using a hand mixer whisk the egg whites until stiff peaks form.
- Fold in the ground almonds and icing sugar. Add the chestnut paste and the lemon zest and mix well.
- This mixture is quite sticky, you can use a spoon to scoop out a bit of the biscuit mixture or use your hands. Roll the mixture into a ball in your hands, about the size of a chestnut. Place on a baking tray with a silicone mat or baking parchment. Press you dumb into the ball to flatten.
- Repeat till all the dough is used up. Dust a little icing sugar over them. Bake for 15 to 20 minutes in a pre-heated oven at 170 degrees Celsius.
- Remove and let cool on a wire rack, store in a jar up to 4 days.
Notes
on WWW.LEEKSANDHIGHHEELS.COM by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/vegetarian/my-scrumptious-amaretti-and-chestnut-biscuits/