Amaretti Morbidi

Method

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1. Whisk the egg whites with the salt to soft peaks — not stiff.

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2. Fold in the ground almonds and caster sugar, then the almond extract and the amaretto if using, to a thick sticky paste.

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3. Roll walnut-sized pieces in your palms, then roll each in icing sugar until heavily coated.

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4. Set them well apart on a lined tray and flatten each very slightly.

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5. Leave uncovered 1 hour, until the surfaces are dry to the touch.

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6. Bake at 150C fan / 170C / gas 3 for 20 minutes, until cracked and just barely coloured at the base.

   Mark done Start 20 min timer

7. Cool on the tray — they are fragile while warm.

   Mark done

Chef’s Tips

• An hour uncovered. The dry skin is what makes them crack.
• Bitter almond extract, not vanilla. It is the flavour.
• Underbake. They set as they cool.

Pairing Suggestions

• Espresso
• Vin santo
• Crushed over ice cream

Storage & Reheating

In an airtight tin for 2 weeks and softer after a day. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.