Hazelnut Amaretti Biscuits
Jules is coming home for the Holidays today, and as my sister as a sweet tooth, I always welcome her with a plate of treats. This year, it will be these beautifully crisp and nutty Hazelnut Amaretti Biscuits! Happy Christmas Eve's Eve, my friends!
Ingredients (makes 28 biscuits):
2 cups Icing Sugar + more for dusting
1 1/4 ground halmonds
1 cup ground hazelnuts
2 large egg whites
1 tablespoon raw runny honey
28 whole hazelnuts
In a large bowl, combine Icing Sugar, ground almonds and ground hazelnuts. Give a good stir until well-combined.
Dig a well in the middle of the dry ingredients, and add egg whites and honey.
Stir well until mixture comes together into a soft, pasty dough.
Chill in the refrigerator, for half an hour.
Line a baking tray with baking paper.
Spoon 2 heaped tablespoons Icing Sugar into a shallow dish or plate.
Scoop a heaped tablespoonful (about the size of a walnut) of the chilled dough and roll between your hands (you can wet your hands, to prevent sticking) until you have a smooth ball.
Place ball in prepared plate. When you have about six balls, shake the plate to evenly coat them in Icing Sugar.
Then, place coated balls onto prepared baking tray, and push a hazelnut in the centre of each, flattening it slightly.
Repeat, adding more Icing Sugar when necessary, until no biscuit dough or hazelnut remain.
Leave baking tray in a draught-free place for one hour; it will crackle the dough in this characteristic amaretti manner.
Preheat oven to 160°C/320°F.
Once hot, place baking tray in the middle of the hot oven, and bake, at 160°C/320°F, for 8 to 10 minutes, rotating the tray halfway through, until just golden brown.
Remove from the heat, and let cool completely.
These lovely Hazelnut Amaretti Biscuits will pair beautifully with a small glass or Limoncello, and shall keep 3 to 4 days in a metal tin.