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Amaretti with Honey and Orange Blossom

I am absolutely thrilled to share the delightful Helen Goh’s recipe for the equally delightful amaretti biscuits. They are flavoured with honey and orange blossom and we think they will work so well for Jewish New Year. What I love about this recipe is that you can make the mixture a couple of days ahead and then roll and bake on the day of serving.

An added bonus for many people is that these biscuits are both gluten and dairy free. And if you’re not a fan of orange blossom water, leave it out. Oh, and I also didn’t have almond extract and used vanilla extract instead.

The recipe comes from Sweet by Helen Goh and Yotam Ottolenghi, one of our favourite books, which we reproduce here, with permission of the author and publisher.

(The photo was taken by me when I made a batch in my kitchen)

 

 

Amaretti with Honey and Orange Blossom
With no flour at all, the ground almonds are allowed to be the star here, so use the freshest, best-quality almonds you can find.
Servings
20amaretti
Servings
20amaretti
Ingredients
Servings: amaretti
Units:
Ingredients
Servings: amaretti
Units:
Instructions
  1. Combine the almonds, sugar, lemon zest, orange zest and salt in a large bowl and set aside.
  2. Place the egg whites in the bowl of an electric mixer with the whisk attachment in place and whisk on a medium speed. Heat the honey in a small saucepan over a medium heat, and just before it comes to the boil, increase the speed of the whisk to medium-high while the honey continues to boil for 30 seconds and the egg whites form soft peaks. Remove the honey from the heat and carefully pour into the egg whites, in a continuous stream, whisking all the time. When all the honey has been added, keep whisking for a minute until the meringue is fully whipped and cooked. Stop the mixer, remove the whisk attachment and change to the paddle attachment.
  3. Add the almond and sugar mixture, along with the almond extract and orange blossom water. Mix until it all comes together to form a soft, pliable paste. Alternatively, use a wooden spoon or your hands to bring everything together. Transfer to a bowl, cover with cling film and transfer to the fridge for 1 hour to firm up. The mixture will still be very soft but the chilling will help when rolling out.
  4. Once chilled, divide the mixture into four portions of about 90 g each. Sprinkle a quarter of the flaked almonds on a clean work surface and roll out one piece to form a log 30 cm long and 15 cm wide, covered with almonds.
  5. Line a baking tray (that will fit inside your fridge) with baking parchment, and either lift the log on to the tray by hand or roll it on to a clean ruler and use that to transfer it to the tray.Continue until you have rolled all four pieces into logs, sprinkling more flaked almonds on the work surface with each batch. Place them all on to the tray, cover with cling film, and place in the fridge for at least two hours, or up to two days.
  6. When ready to bake, preheat the oven to 190 degrees C / 170 degrees C (fan forced) / Gas Mark 5. Line a baking tray with baking parchment.
  7. Remove the tray from the fridge and cut each log into five smaller logs, 6 cm long. Sift the icing sugar into a bowl and roll each piece in the icing sugar so that they are covered all over. Spread out on the parchment-lined baking tray, spaced 2 cm apart, and bake for 13-15 minutes, rotating the tray halfway through, until the Amaretti are golden brown but still soft. Remove from the oven and set aside on the tray for 10 minutes. These can be served warm or transferred on to a wire rack to cool and firm up before serving.
Recipe Notes

The recipe comes from Sweet by Helen Goh and Yotam Ottolenghi, one of our favourite books, which we reproduce here, with permission of the author and publisher.

 

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