Amaretto: François-Régis Gaudry’s recipes
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This is Italy's iconic biscuit. Its almond flavor and slight bitterness are a hit with sweet lovers around the world: amaretto. For 15 amaretti 200 g of sweet almond powder 180 g of icing sugar + a little for presentation 2 eggs 25 g of bitter almond flour (or apricot kernel flour or a few drops of bitter almond extract) In a salad bowl, mix the crushed sweet almonds and the bitter almond flour with the icing sugar. Beat the egg whites until stiff and fold them into the mixture until you obtain a fairly moist and sticky dough. Form small balls 3 cm in diameter by hand, place them on a baking sheet covered with baking paper and flatten them slightly. Sprinkle with icing sugar and bake in the oven preheated to 180 °C for 10-15 minutes. They should form a crust, but remain light. Remove the amaretti from the oven and let them cool on the baking sheet before eating. They can keep their softness for several days in a tightly sealed metal cake box. Image: Didier Mariani, Julien Michel, Mathis Beaujard Editing: Vincent Godard Editorial coordination: Anna Maréchal Production coordination: Gaudéric Grauby-Vermeil Find all the recipes on franceinter.fr https://www.franceinter.fr/theme/rece...
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