The versatile, delicately flavoured almond is the star of the show with these Amaretti biscuits.

  • 40 mins cooking
  • Makes 20 Item
  • Print


  • 1 cup (120g) ground almonds
  • 1 cup (220g) caster sugar
  • 2 egg whites
  • 1/4 teaspoon almond essence
  • 20 (20g) blanched almonds


  • 1
    Beat ground almonds, sugar, egg whites and essence in a small bowl with electric mixer 3 minutes; stand 5 minutes.
  • 2
    Spoon mixture into piping bag fitted with 1cm plain tube. Pipe onto greased oven trays in circular motion from centre out, to make biscuits about 4cm in diameter.
  • 3
    Top each biscuit with a nut. Cover loosely with foil; stand at room temperature overnight.
  • 4
    Preheat oven to 180°C/160°C fan-forced.
  • 5
    Bake biscuits about 12 minutes or until browned lightly. Stand biscuits on trays 5 minutes; transfer to wire racks to cool.