One of the first things I baked when I got into it last year was Amaretti biscuits. Here’s the basic recipe.
Today I thought I’d do a bit of a twist on them and add glacier cherries for a Bakewell sort of feel.
I start by setting the oven to 160c fan. Then weigh out 175g of ground almonds.
Then sift in 225g of icing sugar.
These get whisked together so there’s no clumping.
Then into a well in the middle I add one large egg white, 3 drops (well a quick dribble) of almond extract, and two teaspoons of almond liquor (Amaretto).
I whisk the liquids in the centre.
Then mix it all in until it starts to form a dough.
Then form into a dough by hand.
This gets split into two equal parts.
The first part gets split into four equal parts and rolled out.
Each of these gets chopped into four parts, to give 16 biscuits.
Each of these is rolled into a ball between the palms of my hand, and placed on a silicone baking sheet on a baking tray. Then for the twist: each gets topped with half a glacier cherry.
For the other half of the dough I tried making ‘cherry bombs’ by wrapping a whole glacier cherry in the dough. Starting by flattening a ball and putting the cherry on it.
Then starting to wrap it up.
Then closing it up and rolling between the palms of my hands. So… two trays ready for baking!
After 15mins in the oven, they come out just starting to get a colour.
Then I slide the silicone sheets onto cooling racks.
After a few minutes the biscuits easily lift off and I dust them with icing sugar.
To be honest the ones with cherries on top looked better before being dusted, so I’d only dust the ‘cherry bombs’ in the future. Then it’s under a cloche (to avoid any interested cats having a taste) to finish cooling.
I’m really happy with these, a nice twist on one of my favourite bakes!