Lemon Amaretti Biscotti
Directions
- 1In a large bowl, add the whites of two eggs.
- 2Add a pinch of flaky sea salt.
- 3Beat the egg whites until nice and fit.
- 4Add the sugar, the ground almond, and half a teaspoon of vanilla extract.
- 5Grate the lemon zest.
- 6Mix with your hands to make sure all of the sugar and flour are caught.
- 7Check the consistency of the dough; it should feel sticky, tacky, but stay together.
- 8Add a little bit of lemon juice.
- 9Give it a final mix with a spatula.
- 10Shape the dough into little walnut-sized balls.
- 11Drop the amaretti dough into the caster sugar and roll them in.
- 12Then, roll them straight in the icing sugar.
- 13Shape them again before putting them into a tray to remove the excess sugar.
- 14On top of each one, press a little almond straight in until the dough starts cracking around.
- 15Bake them in the oven at 170° Celsius for about 15 minutes.
- 16As soon as they come out from the oven, let them cool down for at least 5 to 10 minutes.
Ingredients
- 2 egg whites
- 1 pinch flaky sea salt
- 250 g caster sugar
- 250 g ground almond
- 0.5 tsp vanilla extract
- 0.5 a lemon lemon zest
- 2 tbsp lemon juice
- 30 unpeeled almonds
- 3 tbsp icing sugar
- 3 tbsp caster sugar
Equipment
large bowlspatulatray
Tips
- The dough should feel sticky and tacky but stay together.
- Shape the dough into walnut-sized balls.
- Press a little almond on top of each biscuit until the dough cracks around it.
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