Rich aromatic, fragrant and bitter earthy, nutty and pillowy almond and apricot biscotti; Amaretti, Italian cookies.
Salivate as all logic escapes and you enter a world of pure imagination. And, gasp.
This dish will titillate your belief that you can’t have super scrummy.
Make this:
- When you’ve just returned from a trip to Italy and are already planning your next trip – bring a little Italy back home
- When you’ve got a scrumptious afternoon tea planned with Aunt Betty who’s coming over for a nosy and a natter – feed her well so she can report back
- When you fancy making a tiramisu – and want some authentic ingredients. Get back to basics, luv
Italy still uses apricot kernels in its amaretti recipes. And, this recipe packs a punch. Commercially bought amaretti are protected by the Saronno region in Italy. Amaretti are attributed to Saronno’s apothecary, Tancredi Palusi, who ceated these sweet delights in tribute to the Virgin Mary.
Amaretti is vegan and gluten-free.
Where I get my ingredients from
Anise Seeds you can purchase at your local Asian shop.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 160g almonds, ground
- 40g apricot kernels (substitute almonds if unavailable in your area)
- 100g unrefined cane sugar
- 70ml aquafaba
- ½ tsp almond extract
- Pinch of cream of tartar
- ½ tsp xanthan gum
- Icing sugar for dusting
Instructions
- In a high-speed blender grind the almonds, apricot kernels and sugar in a grinder. Transfer to a large mixing bowl.
- Using a mixer, whisk at medium speed the aquafaba until it goes fluffy. This will take around 5 minutes.
- Toss in the almond extract, cream of tartar and xanthan gum. Continue whizzing but increase the speed to high speed.
- Gently fold in the dry ingredients. Cover with cling film and refrigerate for an hour or two – the longer you leave it, the easier to work with.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a baking tray with parchment paper
- Take an ice-cream scoop, and scoop out some dough. Use a knife to sweep away any excess. Scoop onto the parchment paper. Repeat until your tray is full but make sure there is sufficient space to permit the cookies to spread out as they bake.
- Bake in the oven for 20 minutes.
- Remove the trays from the oven and allow the cookies to cool down.
- Dust with icing sugar before serving.
- Store in a sealed container.
