This is our version of the classic Italian biscuit. Made almost entirely from ground almonds – the protein king of nuts – they are gluten free and delicious to boot. “Strength, Flavour and Energy” is the motto of the Almond family crest and these little biscuits are their ultimate baking incarnation. When it comes to these teatime treats, texture is of utmost importance. It is worth making the extra effort to ground the almonds yourself. The sharp lemon zest cuts the deep almond flavour and the sour cherries impart the delicious tartness of this gem-like fruit.
One of our favourite party tricks, when catering for special occasions, is to fill tiered cake stands with an abundance of amaretti and purple Adam figs. And for an extra indulgent dessert, we recommend crumbling them shamelessly over one of your favourite ice-creams. Use liberally, enjoy enormously.
Dried cranberries can be substituted for the sour cherries – like all your dried fruit, make sure it’s sulphur-free.
yield: about 12 biscuits
180g almonds, ground
80g coconut blossom sugar
zest of 2 lemons
pinch of salt
60g dried sour cherries, roughly chopped
2 free-range egg whites
2 teaspoons honey
coconut flour to finish
Preheat the oven to 170˚C / 340 F. Process the coconut sugar to a fine powder in a spice grinder. In a large bowl mix together the almonds, sugar, lemon zest and sour cherries. Whisk the eggs whites and honey until they form soft peaks.
Gently and gradually fold the egg whites into the almond mixture. Use just enough whites to reach a soft, malleable paste – too much will make it sticky and difficult to manage. Form the mixture into little shapes – the more irregular the better! If the dough feels a little sticky, lightly dip your fingertips in water. Place the biscuits on a baking tray lined with parchment paper. Bake for 12 – 15 minutes, until slightly golden but still chewy and pale in the center.
Once out the oven, sprinkle lightly with the coconut flour.