Credits to Tony's Foods for this tasty gluten free, Italian Amaretti recipe!  

Servies 12-15 Amaretti

You will need:

FOR AMARETTI BISCUITS:

Lamb Brand Pure Ground Almonds 280g

Lamb Brand Castor Sugar 280g

Lamb Brand Pistachios 100g, ground

Lamb Brand Pistachios 15, whole

Amaretto Liquor 30ml

Egg Whites 3

Vanilla Extract 1/4 tsp

FOR ROLLING:

Lamb Brand Castor Sugar 3 heaped tbsp

Lamb Brand Icing Sugar 3 heaped tbsp 

All you have to do is:

1. Pre-heat the oven to 180 Degrees Celsius.

2. Line two baking trays with baking paper.

3. Using an electric mixer, whisk the Egg Whites to stiff peaks. I really do advise you to use an electric whisk here, hand whisking the egg whites just won’t get them as stiff, and this would affect the texture of the Amaretti!

4. Fold in the Ground Almonds, Ground Pistachios, Castor Sugar and Vanilla Extract.

5. Slowly stir in the Amaretto Liquor. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand. The mixture should be sticky, but not too wet.

6. Place the castor sugar and icing sugar for rolling in two separate bowls. Using your hands, scoop out a chunk of the cookie mixture and roll it into a ping-pong sized ball. Roll it in the castor sugar, then roll it in the icing sugar and place on the baking tray.

7. Repeat with the remaining dough until finished.

8. Use your finger to squash the raw amaretto balls just a tiny bit, then place a small pistachio nut in the indentation you made with your finger.

9. Place in the oven to cook for 15 minutes. The amaretti will expand a little, so make sure to place them slightly apart on the baking tray.

10. Take out of the oven, leave to cool for 5 minutes then remove from the baking tray.

11. Allow to cool on a cooling rack – serve once cold!