PISTACCHIO E AMARENA AMARETTI - PISTACHIO AND CHERRY BISCUITS (GF)

Amaretti can be found all throughout Italy and range from crunchy, to soft and chewy. The most traditional amaretti are made with ground almonds but it’s common to see pistachio ones piled high in pasticcerie windows too.

Apart from the traditional almond amaretto, these would have to be one of our favourites. Fragrant, ground pistachio rolled in icing sugar and crowned with an amarena cherry. They have a crisp exterior and a moist, chewy centre. What more could you want in a biscotto?

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Ingredients (Serves 2)

  • 250g pistachio meal

  • 125g caster sugar

  • 2 egg whites

  • 1/4 teaspoon almond extract

  • Icing sugar, for coating

  • 16-20 amarena cherries*

 

*You can find amarena cherries in syrup from good delis. The best brand to look for is Fabbri

(they come in a beautiful opaline jar)

Method

  • Preheat oven to 180 degrees (conventional) and line a baking tray with baking paper.

  • If using amarena cherries in syrup, scoop out 16-20 cherries and leave them to sit in a sieve over a bowl while you prepare the other ingredients.

 

  • In a large bowl, mix the pistachio meal and caster sugar together, so the two are well combined.

  • In a separate bowl, beat the egg whites to medium-stiff peaks. Add the almond extract and beat for a few seconds to combine.

  • Fold the egg whites into the dry mixture. Now, it may look like it won’t ever come together but it will, patience is key. Continue to mix through the egg whites and as it’s starting to come together, use your hands and fingers to press and encourage the rest of the mixture to form.

 

  • Sprinkle a generous amount of icing sugar into a shallow dish. Using your palms, roll
    spoonful/walnut size amounts of mixture into balls, then roll them in the icing sugar to coat. 

  • Place on baking tray, and using the middle knuckle of a finger, gently press down into the centre of each ball leaving a little dip for the cherry to sit in then gently press one cherry into each dip.
     

  • Continue this process, leaving a little space on the tray between each biscotto. They won’t necessarily expand but they will crack and puff slightly in the oven.

  • Bake for 12-14 minutes. Remove from the oven and as they begin to cool, they will continue to harden and form a nice crust on the exterior whilst remaining soft and slightly chewy in the centre.

  • Store in an air-tight container for up to 1 week.

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