AMARETTI

Bitter almonds can be a little hard to source, but are well worth seeking out. Add these amaretti to a tiramisu for a truly earth-shattering moment of foodie delight. Or dunk in strong coffee if a cup of tea just isn’t going to get the job done.

MAKES 30 BISCUITS

180 g (6 oz) almonds

45 g (1½ oz) bitter almonds

240 g (8½ oz) caster (superfine) sugar

3 egg whites

icing (confectioners’) sugar, for dusting

Put all the almonds in a food processor with 180 g (6 oz) of the caster sugar. Mix until warm; this usually takes a few minutes.

Whisk the egg whites to stiff peaks. Now add the remaining 60 g (2¼ oz) caster sugar, whisking until you have a firm meringue.

Gently fold the almond mixture into the meringue, then place in a piping (icing) bag fitted with a 5 cm (2 inch) nozzle.

Line two baking trays with baking paper, then pipe small bulbs onto the baking trays. Dust with icing sugar and set aside for 30 minutes, or until the biscuits have formed a skin.

Meanwhile, preheat the oven to 200ºC (400ºC/Gas 6).

Pinch the biscuit mounds slightly to create a pattern, then bake for 10 minutes.

Turn the oven down to its lowest setting, place a wooden spoon in the door to hold it ajar and dry the biscuits out for an hour or so.

Pack in an airtight container, or wrap in wax paper for a truly authentic finish. The biscuits will keep in an airtight container in a cool dark place for up to 2 weeks.