AMARETTI

The Italians enjoy this classic biscuit with an espresso or after-dinner liqueur. These are also great treats for those who prefer gluten-free goods.

It is important to grind the almonds into a fine flour, to ensure the amaretti are especially chewy on the inside.

Makes 50

4 egg whites

250 g (9 oz) caster (superfine) sugar

1 vanilla bean, seeds scraped

500 g (1 lb 2 oz) blanched almond meal

15 g (½ oz) baking powder

1 egg

icing sugar mixture, sifted, for rolling

Put the egg whites, sugar and vanilla seeds in a large stainless steel bowl and whisk until frothy.

Combine the almond meal and baking powder in a bowl, add to the egg white mixture and stir to combine.

Add the egg and mix until combined.

Leave the mixture in the freezer for 3 hours, or overnight. (Alternatively, the uncooked mixture will keep covered in the freezer for about 12 weeks.)

Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.

Roll the mixture into balls the size of walnuts – about 10 g (¼ oz) each. Roll the balls in icing sugar, then place on the baking tray, about 3 cm (1¼ inches) apart.

Bake for 10 minutes, turning the tray once, until lightly golden. Allow to cool on the tray.

The amaretti will keep in an airtight container at room temperature for up to 2 weeks.