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My amaretti and chestnut biscuits

Yield 30 biscuits

Ingredients

Instructions

  1. Using a hand mixer whisk the egg whites until stiff peaks form.
  2. Fold in the ground almonds and icing sugar. Add the chestnut paste and the lemon zest and mix well.
  3. 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. 
  4. 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. 
  5. 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/