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Italian Biscuits
Introduction from 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.
Ingredients
Method
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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