Amaretti biscuits mascarpone dessert
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Almond biscuits
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 34
Skip to ingredients
- 4 egg whites
- 140g caster sugar
- 2 tbsp plain flour
- 140g ground almond
Nutrition: per biscuit
- kcal47
- fat2g
- saturates0g
- carbs5g
- sugars4g
- fibre0g
- protein1g
- salt0glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
step 2
Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
