Do you have a recipe that reminds you instantly of a happy time and place or person?
Amaretti biscuits make my senses feel warm and smiley. They remind me of childhood baking. They were made by my grandmother and my dad, they both had a slightly different spin on them and this recipe has my own added spin incorporating the Maqui Berry Powder also.
We had guests coming over on the weekend who are gluten free and I was having a blank moment as to what to cook, but then I saw that we had A LOT of almonds (left over from the raw cheesecakes I made a few months back) so almond related biscuits it was!
I usually try to reduce or cut the sugar completely from such sweet treats but when baking for friends I have learnt not to use them as food testing guinea pigs unless they are aware before hand. I once made a pumpkin "cake" with no sugar but used yacon syrup. I was proud of my efforts but I had not pre sampled, I took the cake to a friends house for dinner, and after eating said cake I was told, "well I won't be asking for the recipe" 😂. It certainly had underwhelming flavours but I was surprised by their brutally honest feedback. I should have taste tested beforehand!
Back to present day - baking time. This recipe is full of delicious almonds and almond essence and of course sugar. Try them out you won't be disappointed.
Maqui Chocolate Amaretti
Ingredients
2 tspn of Maqui Berry Powder
150g almond meal
100g caster sugar
50g icing sugar
50g of cacao
2 egg whites
5ml almond essence
Pinch cream of tartar
Almond slices
Method
Whip egg whites and pinch of tartar to stiff peaks,
Spoon in half caster sugar, mix until not gritty
Add almond essence.
Sift almond meal remainder of caster sugar, icing sugar, cacao and Maqui together.
Combine dry ingredients into egg whites slowly.
Make sure thoroughly mixed.
Using a tray lined with baking paper teaspoon dollops of mixture and top with almond slices
Cook for 16-20 mins at a preheated 180 degrees Celsius oven
Cool on baking tray before eating.
Enjoy !
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