Amaretti Morbidi Biscuits
- 200g almond flour or finely ground almonds
- 200g granulated sugar
- 2 tbs novofarina yellow pea flour
- 2 large egg whites (approx 60g)
- pinch salt
- 1/2 tsp almond extract
In a large bowl , sift together the almond flour, sugar and novofarina
In a separate bowl, whisk the egg whites with a pinch of salt until they are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add to the bowl with the dry ingredients and stir until it all comes together, kneading with your hands if necessary until it forms a sticky dough.
Lightly dust your hands with icing sugar and scoop out pieces of dough to roll 1-inch ball. Arrange on a baking sheet, leaving about 1 inch between each biscuit.
Preheat the oven to 150 degrees C, letting the biscuits sit out and dry for about 15-20 minutes.
Bake for 20-22 minutes until the the tops have cracked and the bottoms are barley golden. Leave to cool for 2-3 minutes on the baking sheet then transfer to a wire rack to cool completely. The biscuits will keep for up to 3 days in an airtight container.