amaretti Archives - 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. Apologies for my rather substandard photos but I seem to bake these at night time and have never had good light for a decent photoshoot.

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.

•Whisk 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 fold in the almonds and crushed up freeze dried raspberries.

• Then add your almond extract and mix until you have a paste.

•Use a weighing scale to measure your dough into 20g balls.

•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.

An adaptation that I have been loving is lemon amaretti. For these I use the zest of two lemons instead of the freeze dried raspberries.

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

I have been a little bit sidetracked by beauty blogging lately so it has been a long time since I blogged a foodie recipe. Today’s recipe is a yummy crunchy amaretti and raspberry cake. Back in May I picked up this recipe on one of those free recipe cards that Waitrose have but never got around to making it. Then one day on a job I was given a slice of the most yummy cake and when I asked for the recipe it just happened to be the one I picked up from Waitrose. I then obviously believed it was fate that I must finally cook the cake. I also have a new set of weighing scales and gorgeous personalised mixing spoon which says Megan’s Signature Bake on the spoon letting me pretend I am on the Great British Bake Off.

crunchy amaretti and raspberry cake | Megan Taylor

{These bamboo weighing scales make me very happy, not only because they are very photographic for my blog but also because they work a treat.}
{Weighing Scales ☆ Love Bowl ☆ Heart Jar}

Ingredients
175g softened butter
175g golden caster sugar
3 medium eggs
150g self raising flour
75g ground almonds
150g crumbled amaretti biscuits
50g roughly chopped dark chocolate
200g raspberries
(Icing sugar to dust on top)
(Cream to serve)

{Personalised Signature Bake Spoon}

Method
1. Preheat your oven to 160° and grease your baking tin (approx 20cm).
2. Mix the butter, sugar, eggs, flour and ground almonds together.
I used my Kitchen Aid but you can use your own strength with a wooden spoon to mix all of the ingredients.
3. Fold in the chocolate and raspberries.
4. Fold in 3/4 of the amaretti biscuits.
5. Pour all the mixed ingredients into the cake tin.
6. Sprinkle the remaining amaretti on top of the cake.
7. Bake for 60 minutes.
8. Leave to cool for 5 minutes before taking it out of its tin.

{TOP TIP: Place your amaretti biscuits in a tea towel and have fun bashing them with a rolling pin.}

{Not only did the mixture smell divine but looks rather beautiful too}

{Here is the finished cake which I snapped before I had sprinkled it with icing sugar…sorry}

Have fun baking and let me know if you bake it, tagging me on Instagram x

Tag: amaretti

RASPBERRY AMARETTI RECIPE

INGREDIENTS

RECIPE

Crunchy Amaretti And Raspberry Cake