Limoncello Amaretti Biscuits

Quick, easy, delicious, gluten-free and dairy free. This is a great recipe to have on standby and if you hide the biscuits from Wilbur in an airtight container they will have 5 days or maybe more.  Silvia Colloca made these recently on Adam Liaw's TV show and suggested an option I am keen to try soon - swap the almond meal for hazelnut;  use frangelico instead of limoncello; and switch out lemon zest to orange instead.  Sounds yummy and Wilbur volunteers to taste-test.  I make these biscuits a bit smaller than suggested which yields about 30-32.   I have also included a 'halved' ingredient list if you only want to make about a dozen or so, although it is just as easy to make a full batch - they seem to disappear very quickly!  Enjoy!  Colleen

  

Preparation   15 - 20 minutes 

Makes            30 - 32 two bite biscuits   OR   Halved option makes 14 - 16

Cooking        10 - 12 minutes

Ingredients  for full recipe 

300 gram almond meal - rub out any lumps

250 gram caster sugar

2 egg whites - lightly beaten

2 tablespoons Limoncello

Finely grated zest of 1 lemon

extra sifted icing sugar for rolling/dusting

OR  OPTION  - HALVED INGREDIENT LIST

150 gram almond meal - rub out any lumps
125 gram caster sugar
1 egg white - lightly beaten
1 tablespoon Limoncello
Finely grated zest of 1 small lemon
extra sifted icing sugar for rolling/dusting

METHOD

Preheat oven to 175 - 180 ℃ and prepare 2 flat non-sided trays with baking paper

Sift a little icing sugar into a shallow bowl (about saucer width) and set aside.

Use a large mixing bowl to combine the nut meal and caster sugar.

Add in the lightly beaten egg whites, limoncello and lemon zest.  Use your hands to quickly combine - will feel like wet clumpy sand.

Pinch off small amounts and roll into walnut sized ball shapes.  I pop them all on one tray.

Then lightly roll each ball into the sifted icing sugar and place on 2 trays leaving space between each biscuit.  Leave as balls.

Bake approx 10 - 12 minutes until tops slightly 'crack' and base is firm.

Remove and place on a wire rack to cool.

Store in airtight container.

Enjoy!  Colleen