Honey Amaretti Biscuits

Soft and delicious, these easy biscuits (cookies in Canada and USA) are fun to make and you might need to hide some to stop them all disappearing straight away! Using honey and a natural unrefined sugar adds some lovely caramelised flavours. Makes 25-30.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 15 MINUTES

TOTAL TIME HOURS

MAKES 25-30 BISCUITS

Save

SAVE THIS RECIPE AS A FAVOURITE

Sign in or create your account
to save this recipe to your favourites

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.
Save

SAVE THIS RECIPE AS A FAVOURITE

Sign in or create your account
to save this recipe to your favourites

Comments & Questions

Sign in or create your account to join the conversation

You May Also Enjoy

Guinness Chocolate Cake

ACTIVE TIME 20 MINUTES

TOTAL TIME HOURS

SERVES 12-16 SLICES

Cook Now Save

SAVE THIS RECIPE AS A FAVOURITE

Sign in or create your account
to save this recipe

Mango and Beetroot Super Smoothie

ACTIVE TIME 5 MINUTES

TOTAL TIME 5 MINUTES

MAKES 5 SMOOTHIES

Cook Now Save

SAVE THIS RECIPE AS A FAVOURITE

Sign in or create your account
to save this recipe

Coconut Yoghurt

ACTIVE TIME 30 MINUTES

TOTAL TIME 2 DAYS

MAKES 1.25L YOGHURT

Cook Now Save

SAVE THIS RECIPE AS A FAVOURITE

Sign in or create your account
to save this recipe

More recipes loading …

Share your recipe photos with us using

#cookwithjanie

Your Cart (0)

No products in the basket.