Photography and styling: Tilly Pamment
Images and text from Handfuls of Sunshine by Tilly Pamment, photography by Tilly Pamment. You can buy the book here.
While making amaretti, I can never zest a lemon without then bringing it up to my nose for a deep inhale. There is something so deliciously fresh and energising about the scent of a just-zested lemon. All those little droplets of lemon oil fizzing in the air, ready to make your day just that little bit brighter. If I could bottle it, I think it might just be my signature scent. Sunshine in a bottle!
These little beauties – inspired by the large, soft amaretti biscuits I can never help but buy at my local fruit shop – are a complete doddle to make. And I really do mean doddle; two bowls, no mixer, and a dose of sensory therapy thrown in for good measure. The addition of fennel seeds really does make these amaretti sing – so, even if you’re not a particular fennel fan, do give these a go (at least once!).
What are amaretti made of?
Similar to macaroons, these Italian biscuits are traditionally made with egg whites, ground almonds, sugar, vanilla and amaretto (a sweet liqueur), resulting in a chewy, gluten-free treat.
What other flavours can you use?
A versatile treat, amaretti can be made with your choice of flavouring. Lemon and orange flavours work particularly well, while the addition of espresso adds a beautiful zing. Pistachio can also be used instead of almond, while cherry adds a unique twist and added fruity sweetness.
Ingredients
Method
Preheat the oven to 140°C fan-forced and line a baking tray with baking paper.
Roughly crush the fennel seeds in a mortar and pestle, then place them in a mixing bowl along with the caster sugar and lemon zest. Use your fingertips to rub the zest and fennel seeds through the caster sugar (sensory play, wildly therapeutic!), until the sugar is fragrant and resembles damp sand.
Add the almond meal and slivered almonds to the bowl and mix with a wooden spoon to combine.
Place the egg whites and salt in a mixing bowl and use a hand whisk to beat for a minute or two until frothy soft peaks form. Make a well in the centre of the dry ingredients and pour in the egg whites, along with the almond extract. Use a wooden spoon or spatula to mix thoroughly, until the dough comes together and is thick and sticky.
Scoop out scant tablespoons of dough and roll generously in icing sugar. Place on the baking tray, leaving a little room between the biscuits. Flatten the biscuits slightly with your fingertips then bake in the preheated oven for 18 minutes. Turn the oven off, leaving the biscuits in the oven to cool, with the door ajar.
When the biscuits are cool, serve on a tray with a cup of something hot.
Amaretti keep happily in an airtight container at room temperature for up to 2 weeks. Or box them up carefully and send them off in the mail to a loved one!
