Spurred on from the success of the Matcha Amaretti, (Click here for Matcha Amaretti post) I decided to find that raspberry powder I bought on impulse and then neglected in the back of the cupboard and inject some life into it. The results could not have been better.  I know raspberry is not a traditional flavour, but the raspberry really popped whilst the texture remains true to a traditional amaretti. As mentioned previously, cook 25 minutes for a slightly harder outside and soft chewy middle or 20 minutes for a soft amaretti.

The recipe comes from: https://www.loveandoliveoil.com/2018/12/raspberry-amaretti-cookies.html

Ingredients

200g almond flour or very finely ground almonds, sifted

200g granulated sugar (I used 150g)

25g freeze dried raspberry powder

Few drops of red food colouring

pinch salt

2 large egg whites (about 60g)

1/4 teaspoon lemon juice

1/2 teaspoon almond extract

icing sugar to dust

Directions

1. Preheat oven to 150 degrees C. Line a baking tray with baking paper or a silicone baking mat.
2. In a large bowl, whisk together almond flour, sugar, raspberry powder and salt until evenly incorporated.
3. In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites, food colouring and lemon juice until they hold soft peaks.
4. Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough.
5. 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.
6. Bake for 25 minutes until tops are cracked and bottoms are just barely golden. If you prefer softer amaretti bake for 18-20 minutes. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.