Orange and Ginger Amaretti Cookies
The classic almond biscuit combined with the zest of orange and warmth of ginger
Equipment
- Electronic digital scales
- Mixing Bowl
- Whisk
- Spatula
- Sieve optional
- Baking Parchment
- 2 Baking Tray
- Cooling Rack optional
Ingredients
- 2 egg whites, from large eggs 70 grams
- 188 grams caster sugar [1 cup, minus 1 tablespoon]
- 300 grams ground almonds [ 1 1/2 cups]
- 1 Tablespoon stem ginger, chopped finely
- 1 teaspoon ground ginger, plus 1 tsp extra for dusting
- 1 1/2 teaspoon stem ginger syrup
- 1 teaspoon vanilla extract use a good quality product
- oranges, zest of 2
- 100 grams icing sugar for dusting [ 1/2 cup]
Instructions
- Gather and weigh your ingredients
- Preheat the oven to 160C fan/gas mark 4. [320F]
- Place the egg whites in a bowl and hand whisk them until frothy, then add the sugar and whisk until soft peaks are formed. This will take a good few minutes.
- Add the rest of the ingredients (except the icing sugar and ground ginger for dusting) and mix with a spatula until incorporated.
- Now cut the dough into 18 pieces, ensuring each weighs about 30g, then roll them into balls.
- Sieve the icing sugar and extra ground ginger into a tray, mix together and place the balls in the tray. Roll them around, then leave them to sit for 10 minutes to absorb some of the icing sugar. Now carpet-bomb the balls with the icing-sugar mix, really packing it on.
- Carefully place the sugared amaretti on a lined baking tray, giving them some space between each other as they will puff out a little.
- Bake for 16 minutes until they’re cracked all over and golden brown on the cracked edges. Take them out and leave to cool a little before serving; or entirely, if they’re going to be a gift.