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Italian Biscuits

by Richard Bertinet from Pastry

A variation on classic amaretti, this Italian biscuit recipe is sure to impress. The honey and almond biscuits are delicious served with apricot jam or cream.

From the book

Richard Bertinet


Think of this as a bonus recipe. It is a variation on amaretti and although it doesn’t follow the usual sweet pastry method, it is perfect for using up any egg whites, crème patissière or apricot glaze left over from other baking recipes.

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300g icing sugar, plus a little extra for rolling out
300g ground almonds
2 tsp honey
3 egg whites
Butter or baking spray, for greasing the baking trays
Leftover apricot jam, crème patissière or flaked almonds, to finish


Mix the icing sugar and ground almonds together. Add the honey and egg whites and mix until you have a smooth, firm dough. Leave to rest in the fridge for at least 30 minutes.

Preheat the oven to 150°C/Gas 2 and lightly grease two baking trays.

Divide the dough into four equal pieces. Dust a work surface with icing sugar and roll each piece of dough into a rough sausage shape. Slice each sausage into 8-10 equal pieces.

Lay these rounds of dough on the prepared baking trays, then gently press your thumb into the centre of each so that it leaves an indent. Fill the indents with a little jam, crème patissière or flaked almonds. Bake for around 15 minutes.

To test that the biscuits are ready, take the trays out of the oven and tap them lightly on a work surface. The biscuits should release themselves from the trays. Leave to cool.

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From the book: Pastry

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