Amaretti

MAKES 48

1 tablespoon plain (all-purpose) flour

1 tablespoon cornflour (cornstarch)

1 teaspoon ground cinnamon

145 g (5¼ oz/²/₃ cup) caster (superfine) sugar

1 teaspoon finely grated lemon zest

100 g (3½ oz/1 cup) ground almonds

2 egg whites

30 g (1 oz/¼ cup) icing (confectioners’) sugar, plus extra, sifted, for dusting

1  Line two baking trays with baking paper.

2  Sift the flours, cinnamon and half the caster sugar into a large bowl. Add the lemon zest and ground almonds.

3  Place the egg whites in a clean bowl and beat with electric beaters until soft peaks form. Gradually add the remaining caster sugar to the egg whites, beating constantly until the mixture is thick and glossy and all the sugar is dissolved. Fold into the dry ingredients with a metal spoon, until the mixture is just combined and forms a soft dough. With oiled or wet hands, roll 1 level teaspoon of the mixture at a time into a ball. Arrange the balls on the prepared baking trays, allowing room for spreading. Set aside, uncovered, for 1 hour.

4  Preheat the oven to 180°C (350°F/Gas 4).

5  Sift the icing sugar liberally over the biscuits. Bake for 10–12 minutes, or until crisp and lightly browned. Transfer to a wire rack to cool. Serve dusted with the extra icing sugar.