Although I cannot reveal how I obtained the ground almonds during lockdown, I was delighted that they came into my possession. It meant that I could do a trial run of the recipe I was going to use as my birthday recipe. Quite often, I make macarons to share with my nearest and dearest, but after the success of Ottolenghi’s amaretti I made at Christmas (click here for recipe)and my love of matcha (see matcha, pink peppercorn and cherry madeleines click here for recipe), I decided that these matcha amaretti would be the perfect little morsel to celebrate with.
I found the recipe on https://www.loveandoliveoil.com/2019/02/matcha-amaretti-cookies.html. There is also a raspberry version using raspberry powder which also look tempting. The only changes I would make to this recipe would be to reduce the amount of sugar from 200g to 150g and also to reduce the cooking time to allow for a softer amaretti. Though I have to say I did enjoy the chewy amaretti that came as a result of 25 minutes in the oven, I prefer a softer version. Next time I’ll bake them for 15-18 minutes as in the Ottolenghi recipe.
I will definitely be baking a double batch to celebrate my birthday when we get out of lockdown, one matcha and one raspberry. For now though, I will just have to enjoy these on my own!
200g almond flour or very finely ground almonds, sifted
200g granulated sugar (I used 150g)
1 tablespoon matcha powder
2 large egg whites (about 60g)
1/4 teaspoon lemon juice
1/2 teaspoon almond extract
Icing sugar to dust
- Preheat oven to 150 degrees C. Line a baking tray with baking paper or a silicone baking mat.
- In a large bowl, whisk together almond flour, sugar, matcha and salt until evenly incorporated.
- In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
- Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough.
- Lightly dust your hands with icing sugar. Portion the dough into 1-inch balls. Roll into a smooth ball, then roll in icing sugar. Arrange on the lined baking tray, leaving 1 inch of space between balls.
- Bake for 25 minutes until tops are cracked and bottoms are just barely golden. If you prefer softer amaretti bake for 15-18 minutes. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.
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