Mandorlas (Amaretti)

Mandorlas (Amaretti)

             Makes about 80

             An Italian specialty, known also as amaretti, Mandorlas are perfect to have on hand over the festive season. Serve with coffee after dinner, or package in a glass jar or nice box for a great gift.

             4 large egg whites

             500 g ground almonds

             1¾ cups caster sugar

             2 teaspoons baking powder

             ¼ teaspoon almond essence (optional)

             1 cup icing sugar mixture

             200 g red or green glacé cherries (or both)

              

             Preheat the oven to 170°C. Line 2 baking trays with baking paper. Beat the egg whites in a bowl with a whisk or fork until foamy.

             Combine the ground almonds, caster sugar and baking powder in a bowl. Make a well in the centre and add the almond essence, if using. Add the egg whites gradually, mixing all the time. To mix, use a wooden spoon and begin at the centre of the bowl mixing with a circular motion that gets larger as the ingredients become blended. This method will help to prevent over mixing, which may toughen the dough.

             Mix together thoroughly with your hand to form a sticky dough. The dough should be firm enough to hold together but not dry. When mixing dough, use the tips of your fingers as much as you can to keep the dough light.

             Roll 1 tablespoon of the dough into a ball. Repeat with the remaining mixture. Roll in icing sugar mixture to coat and arrange on the prepared trays. Press a glacé cherry into the centre of each biscuit. Bake for 15 minutes, until risen, cracked and very lightly coloured. Cool for 5 minutes on the tray before transferring to wire racks to cool completely.