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
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
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, raspberry powder and salt until evenly incorporated.
- 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.
- 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 18-20 minutes. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.