Soft Amarettini
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g almond (s), peeled, round
- 75 g powdered suar
- 2 egg whites (approx. 50 g)
- 1 pinch (s) salt
- 75 g powdered suar
- 1 vanilla pod, the pulp it
- 5 drops bitter almond flavor
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- For the flavor, grind the ground almonds again (in a mortar or cutter) - together with the first dose of powdered sugar. Beat the egg whites with the pinch of salt until they are very stiff. Then gradually pour in the second serving of powdered sugar until you have a fine-pored meringue. Cut the vanilla pod lengthways, scrape out the pulp and fold into the meringue. Fold the almond and sugar mixture into the egg whites, spoon by spoon. Add the bitter almond oil.
- Shape 2 cm balls with wet hands and place them on a baking sheet lined with baking paper. If you want, you can dust them with powdered sugar. Let rest at room temperature for up to 3 hours.
- Preheat the oven to 160 ° C and bake on the middle rack for about 10 minutes.
- Important: Please keep to the ratio of protein to almond flour, otherwise the biscuits will be too runny and cannot be shaped.
- To keep the amarettini soft, put them in a sealable can and add an apple wedge.
- With approx. 40 pieces = 1 biscuit, 1 P.
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