This recipe is simple and perfect if you have problems with gluten and dairy. Amarettis can be prepared in hundreds of different ways, but as a pistachio lover I could not let a chance go by to leave you my personal recipe for these delicious treats.
They’re prerfect for teatime, coffee time, or… well, any hour of the day!
Ingredients (for approximately 16 amarettis):
110/120 grams of almond flour (it depends on the weight of your eggwhite)
1 egg white (approx. 35 gr)
50 gr powdered sugar
20 gr pistachio paste
1 pinch of salt
plus some more powdered sugar to cover the amarettis and a few pistachos for decoration (optional)
How to prepare them:
Preheat the oven to150 degrees (fan oven).
Beat in a mixing bowl the eggwhite with the powdered sugar and a pinch of salt until stiff, then add the pistachio paste and whisk it slightly just to incorporate it in the mixture (mind not to deflate the eggwhite!).
Add the almoond flour with a spatula into the mixture, stirring gently until it is entirely incorporated.
The mix will be quite moist and sticky, but it has to be.
Take a teaspoon and use it to create small little balls (approximately 20 grams each), and roll them into the powdered sugar (they’ll stick no more after this passage).
Place all your amarettis on a baking tray covered with parchment paper.
Slightly press them and then put (if you like) one pistachio at the centre of each amaretto cookie, but it’s just for decoraton, you can omit them if you don’t like or don’t have them.
Bake for about 12 minutes.
The amarettis must not brown, they have to remain slightly pale.
Wait unti they’re well cold to remove them from the baking tray as they’re still quite soft and chewy once they’re just out of the oven.
