RASPBERRY AMARETTI RECIPE

RASPBERRY AMARETTI RECIPE | Megan Taylor

These amaretti biscuits are absolutely divine. I have adapted them from this recipe by Nadiya Hussain where she uses fresh raspberries. My adaptation doesn’t use fresh raspberries and are half the size but still soft but super chewy with a slight crunch to the outside. These are the freeze dried raspberries I keep reordering from Amazon which I’m loving. Huge sorry for my rather substandard photos but I seem to bake these at night time and have never had nice light for a decent photoshoot. I will try and insert some lovely ones one day.

RASPBERRY AMARETTI RECIPE | Megan Taylor

INGREDIENTS

4 medium egg whites
340g caster sugar
340g ground almonds
18g tubes of freeze-dried raspberries
1 tsp almond extract
Icing sugar

RECIPE

•Preheat your oven to 160º and line two baking trays with baking paper and grease them a little with butter.
•Whisking your egg whites until they are firm. I find that if you can touch the egg whites and they don’t come off on your fingers then they are ready. Gently fold in the sugar using a spatula. Then add the almonds along with the freeze dried raspberries which I crush up in a pestle and mortar. Then add in your almond extract and mix until you have a paste.
•Use a weighing scale to measure your dough into lots of 20g balls and then set them aside.
•Fill a bowl with icing sugar and then roll each ball in the sugar until they are looking like lovely little snowballs.
•Spread the balls out evenly across your baking trays. They do spread a little bit.
•Bake for approximately 14 minutes. I like to switch the trays from the top and bottom shelf half way through.

Please do let me know if you make them and send me photos on Instagram @megantaylorlondon .
I am sure you will adore them as much as my family and I do. …they also taste incredible when warm with a scoop of posh vanilla ice cream on the side x

RASPBERRY AMARETTI RECIPE | Megan Taylor

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