Eunice Power - Outside Catering Company, Waterford, Ireland.

Friday, December 17, 2010

Cranberry Amaretti (Gluten Free)

Makes about 20

180g (6 1/4 ozs) ground almonds
120g (4 1/4 ozs/generous 1/2 cup) caster sugar
grated zest of 1 lemon
3 drops of natural almond extract
a pinch of salt
60g (2 1/2 ozs) dried cranberries, roughly chopped
2 free-range egg whites
2 teaspoons honey
Plenty of icing sugar for rolling
Preheat the oven to 170°C/325ºF/Gas Mark 3.
  1. Put the ground almonds, sugar, lemon zest, almond extract and salt in a large bowl and rub with your fingertips to disperse the zest and essence evenly. Add the cherries and set aside.
  2. Using a manual or electric whisk, beat the egg whites and honey until they reach a soft meringue consistency. Gently fold the meringue into the almond mixture. At this stage you should have a soft, malleable paste.
  3. With your hands, form the mixture into 20 irregular shapes. Roll them in plenty of icing sugar, then arrange them on a baking tray lined with baking parchment. Place in the oven and bake for about 12 minutes. The biscuits should have taken on some colour but remain relatively pale and chewy in the centre.
  4. Leave to cool completely before indulging, or storing them in a sealed jar.