description

Unlike the hard packet amaretti that are flown in from Italy and last forever, these chocolatey, chewy ones will only last for a week or so. They taste so good, we’re sure they’ll be eaten before the week is out.

This recipe will give you more chocolate sauce than you need for these biscuits – but our experience with chocolate sauce is that you can never have too much! It will keep in the fridge for 6 months. And remember, the better the cocoa, the better the chocolate sauce.

method

To make the chocolate sauce, combine water, glucose, and sugar in a saucepan over medium heat and bring to a boil, stirring until the sugar dissolves. Add the cocoa powder and continue stirring for 2 minutes. Remove from heat and let it cool.

In a large stainless steel bowl, whisk together egg whites, sugar, and vanilla seeds until frothy. Mix the almond meal and baking powder in another bowl, then add this to the egg white mixture, stirring to blend. Incorporate the chocolate sauce and melted chocolate into the batter.

Freeze the mixture for 3 hours or leave it overnight for best results. If needed, the uncooked mixture can be stored in the freezer, covered, for up to 12 weeks.

When ready to bake, preheat the oven to 190°C (375°F). Line a baking tray with baking paper. Shape the mixture into walnut-sized balls, about 10 g each, and roll each ball in icing sugar. Arrange the balls on the prepared tray, spaced about 3 cm apart.

Bake for 10 minutes, rotating the tray halfway through, until the amaretti are nicely browned. Let them cool on the tray.

note

Store the amaretti in an airtight container at room temperature, where they will keep for up to a week.