Zesty lemon almond macaroons
Amaretto biscuits are traditional Italian Passover treats as they are made only with egg whites and ground almonds. I add lemon zest to mine to lift the flavour of the almonds. If you are using large eggs you should increase the quantity of the ground almonds and sugar by 10g extra each.
Makes: 25 biscuits
Preparation: 10 minutes
Cooking: 18 – 20 minutes
170g ground almonds
170g white caster sugar
2 medium egg whites
2 lemons, grated zest
Pine nuts, whole almonds, pistachio to decorate (optional)
Preheat the oven to 170°C.
In a bowl mix the sugar, ground almonds and lemon zest.
In a separate bowl beat the egg whites with an electric mixer until they become very stiff.
Gently add the almond and sugar mixture to the egg whites and fold gently until you have a smooth sticky paste.
Cover a baking tray with greaseproof paper. With a teaspoon, place heaps of mixture to create round shapes on the baking tray approximately 2.5 cm apart.
If you want to decorate and add extra flavour to the biscuits, place a pine nut, almond or pistachio on top of each biscuit.
Bake for 18- 20 minutes until light brown.
Leave to cool for ten minutes before serving. Eat warm or at room temperature.
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