Lemon Amaretti Biscotti
Directions
- 1Add the whites of two eggs to a large bowl.
- 2Add a pinch of flaky sea salt.
- 3Beat the egg whites until nice and thick.
- 4Add the sugar.
- 5Add the ground almonds.
- 6Add half a teaspoon of vanilla extract.
- 7Grate the lemon zest.
- 8Mix the dough with your hands, making sure to incorporate all the sugar and flour.
- 9Get a little bit of dough into your hands and try to understand the consistency of the dough; it should feel sticky, tacky, but it should stay all together.
- 10Cut the lemon and use a little bit of the juice.
- 11With the spatula, give it a final mix.
- 12Shape the dough into little walnut-sized balls.
- 13Drop the amaretti dough into the caster sugar and roll them in.
- 14Then, roll them straight in the icing sugar.
- 15Shape them again before putting them into a tray and remove the excess of the sugar.
- 16On top of each one, press a little almond straight in until the dough starts cracking around.
- 17Bake them in the oven at 170 degrees Celsius for about 15 minutes.
- 18As soon as they come out from the oven, let them cool down for at least 5 and 10 minutes.
Ingredients
- 2 egg whites
- 250 g caster sugar
- 250 g almond flour
- 0.5 a lemon lemon zest
- 1 pinch salt
- 0.5 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 30 unpeeled almonds
- 3 tablespoons icing sugar
- 3 tablespoons caster sugar
Equipment
large bowlelectric mixerspatulagraterbaking tray
Tips
- Let the biscuits cool down for at least 5 to 10 minutes after coming out of the oven.
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