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)