Amaretti biscuits with candied oranges

The amaretti biscuits make for a delicious accompaniment for my morning tea or coffee (lately, I've been trying to alternate the two in order to get the best out of their opposite celebrative worlds). Whether I feel stunned by the lack of sleep given by too much overnight cookbooks reading or with so many deadlines in sight that I can hardly hold my breath, let alone my cup, this biscuit has such a personality, perfectly flavoured with crunchy almonds and, adding my own twist, some candied bloody oranges. These lovely biscuits' rounded shape remind me of a small reversed cup, but it's their cracked surface that calls for an instantaneous, indulging bite. Their crisp and rather crumbly taste can be perfectly mixed with other recipes, too. In fact this biscuit is largely used, in the Italian kitchen, for many recipes ranging from the tortelli di zucca, a special kind of pumpkin ravioli from Mantua through to the polpettone (meatloaf), a comfy food for excellence to the most delightful fruit pies and tarts. Sealed in a glass jar, they are the perfect addition to the cupboard as they can come in handy in the least expected combinations.

Amaretti with candied oranges (serves 8 people)

  • 200 gr. blanched whole almonds
  • 150 gr. caster sugar + 125 gr. for the candied orange
  • 2 large free-range egg whites
  • 1 unwaxed organic orange
  • 1 cinnamon stick
  • a pinch of fine salt
  • 40 gr. icing sugar

First of all, follow the procedure to achieve the firmest whipped egg whites: break them, separate the yolks from the whites in two different tea-cups, and place the egg whites inside the fridge. Leave it to rest for at least half an hour.

Next, toast the almonds for 5 minutes in a preheated oven at 200°. In a blender, mix the toasted almonds with the sugar, then sift the whole mixture and put it aside in a large bowl.

To make the candied oranges, follow the method explained in my previous post here. Cut into small cubes the obtained candied oranges.

Then, to avoid splashing of eggs on the kitchen walls, place a bowl deep  in the sink. At this stage, make sure you add a tiny pinch of fine salt before whipping the egg whites until stiff. Next, incorporate little by little with a spatula the egg whites and the candied oranges into the almonds mixture in order to obtain a soft and smooth dough. Cover the mixture with a clean cloth and store it in the refrigerator for 2 hours.

Once past the waiting time, preheat the oven at 170°. It's now time to resume the dough, that will be solidified by now and, with a sharp knife, cut about 50 balls. Get some icing sugar on your hands and prepare the small, rounded balls. Make sure you crush them lightly in the center with your fingers. Lay them on a baking sheet dusted with icing sugar and covered with parchment paper (you can cook in 2 batches).

Bake the biscuits in the preheated oven for about 20 minutes; once you take them out of the oven, let them cool on a wire rack before enjoying them.

With love and amaretti,

Eleonora