Honey Almond Cookies (Print Version)
# Ingredients:
01 -
110 g of white sugar.
02 -
200 g of almond flour.
03 -
1 pinch of salt.
04 -
60 g of egg whites.
05 -
2 teaspoons of organic lemon zest.
06 -
25 g of liquid honey.
07 -
1/2 teaspoon of orange blossom water.
08 -
1/8 teaspoon of bitter almond extract.
09 -
60 g of sliced almonds.
10 -
Icing sugar for coating.
# Instructions:
01 -
In a bowl, sift the almond flour. Mix in the sugar, salt, and lemon zest. Stir well and set aside.
02 -
Whip the egg whites until they form stiff peaks. Heat the honey for about 30 seconds, then pour it slowly into the whites while continuing to whisk for an extra minute.
03 -
Use the paddle attachment on your stand mixer to blend the dry mix with the orange blossom water and bitter almond extract. Keep going until it forms a smooth dough. Let it chill in the fridge for about an hour.
04 -
Split the dough into 4 chunks of about 90 g each. Roll them into 30 cm logs and coat them with the sliced almonds. Chill overnight.
05 -
Slice each log into 5 portions. Roll them in the icing sugar and place them on a baking tray.
06 -
Bake at 170°C for 13-15 minutes until the amaretti are golden and still soft inside.
# Notes:
01 -
Ottolenghi’s version adds a refined twist with honey and orange blossom water in these amaretti.
02 -
Letting the dough rest is a key step to enhance the flavors and achieve the right texture.