Honey Amaretti Biscuits

Ingredients

• 300 g almonds, whole or blanched – see 1st tip
• 75 g local honey, preferably raw
• 50 g coconut sugar or palm sugar or unrefined cane sugar
• 150 g egg whites (from 4-5 large eggs)
• 1 pinch fine sea salt or Himalayan pink salt
• 60 g dried fruit, cut in small pieces – optional
• 80 g dessicated (dried shredded) coconut – optional

Method

1. Place a large bowl on TM lid and weigh in dried fruit/coconut if using, then set bowl aside; grind 200 g of the almonds 10 sec/speed 8 and transfer to same large bowl.
2. Roughly chop remaining 100 g almonds 3 sec/speed 5 and add to same large bowl. Wash and dry TM bowl and Butterfly whisk – they must be completely grease-free at this point (see 2nd tip).
3. Insert Butterfly whisk, add honey, sugar, egg whites and sea salt then whisk 4 min/37°C/speed 3.
4. Whisk 6 min/speed 3, transfer egg whites to large bowl with dry ingredients and fold together gently with a spatula until evenly mixed, then leave to rest 30 minutes; meanwhile, line a baking tray with silicone paper or a silicone mat and preheat oven to 180°C without fan/350°F/gas 4/Aga baking oven.
5. Place heaped tablespoons of rested mixture on silicone mat and bake 12-15 minutes or until just golden, cool completely on baking tray then enjoy!

Janie’s Tips

1. If blanching the almonds yourself, they must then be completely dried until crisp again in a low oven or dehydrator before using in this recipe
2. To de-grease TM bowl and Butterfly whisk, wash with hot soapy water, rinse, then insert Butterfly whisk, add 500 g water and 15 g vinegar, mix 2 min/50°C/speed 3 then discard vinegar water, rinse and dry.
3. Store biscuits in an airtight container up to 1 week.
4. Wrapped in clear cellophane with a bow, these make a lovely gift.
5. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
6. This recipe is dairy free (DF) – please read ingredient labels to ensure all your ingredients are dairy free.
7. This recipe is vegetarian.