Weigh out the ground almonds and sugar and mix together in a bowl.
In another bowl whisk the egg whites until they are stiff.
Fold the ground almond and sugar mixture into the egg whites.
Add the Amaretto and stir until all the ingredients are well mixed and combined into a loose ball.
Melt the butter over a low heat, line your baking trays with sheets of baking parchement and brush over the melted butter.
Place teaspoons of the mixture a small distance apart on the baking trays.
Bake the biscuits for 15-20 minutes until they are a golden brown colour.
Remove from the oven and immediately place them on a rack to cool.
Amaretti Biscuits are sweet, delicate little treats which are popular throughout Italy. The packaged Ameratti biscuits you can readily buy in shops are uniform, dark and very crispy. Homemade, the preferred method in Italy, they are larger, irregular in shape and softer.
The consistency varies greatly from one end of the country to the other, from crispy and hollow through to soft and moist. The most popular, and our favourite, are the ones that are hard and crispy on the outside but spongy and moist in the centre, as in the recipe below.
Amaretti biscuits are the perfect accompaniment for tea and coffee and are also a real treat for those on a gluten free diet.
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