I make these little almond gluten-free cookies a lot as they are not only delicious, but they use up egg-whites. We have a lot of egg-whites left-over from icecream making. James loves these, but much to his disapproval I frequently give them away as other people love them too. I always make a double batch as this uses 4 egg whites which is what I have leftover from icecream making more or less.
I mentioned before (see here) that I am a messy cook and am constantly spilling food no my recipe books – here is a photo of the page with this recipe on. I am not sure what is more sad, the fact that I have made the book so messy or that I still can’t remember the simple recipe even though I have made it hundreds of times!
This is a brilliant cookie recipe from Ottolenghi: The Cookbook so give it a go.
Amaretti: 180g ground almonds, 120g caster sugar, grated zest of one lemon, pinch of salt, 60g of dried cranberries, sour cherries or dried apricots cut up, 2 egg-whites, 2tsp honey, lots of icing sugar
Put the egg whites in a bowl with the honey and whisk.
Put all the dry ingredients apart from the icing sugar in a bowl and mix.
Fold the egg whites into the dry ingredients.
Take spoonfuls and shape into little balls about the size of a walnut or so. Roll in icing sugar and put on a baking tray covered in baking paper. Squish down with a fork
and bake at 170C for 12 minutes or so until just starting to go a little golden brown. Leave to cool on the tray.