Photo by: Richard Learoyd

Sour cherry amaretti

Print Recipe

180g ground almonds
120g caster sugar
grated zest of 1 lemon
3 drops of natural almond extract
a pinch of salt
60g dried sour cherries, roughly chopped
2 free-range egg whites
2 tsp honey
plenty of icing sugar for rolling

This is our version of the popular little Italian biscuit. Serve them with coffee or, even better, break them over chocolate ice cream.
If you don’t mind the effort, make your own ground almonds (blanch, peel and very lightly toast the almonds, then blitz them till they’re fine). This will give a much deeper almond flavour. In any case, don’t get carried away with the almond extract. Too much of it will give a terrible artificial aroma. You can omit the sour cherries if you wish, or use dried apricots or dried blueberries instead.

Makes about 20

(p 232, The Ottolenghi cookbook)

Method

The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |
£25.00

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