Amaretti Morbidi

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My Plate, Your Plate is a storytelling and community arts cooking project where participants share recipes and stories. The project aims to build relationships between local residents and people from refugee and asylum seeker backgrounds, breaking down social isolation, building cultural awareness and solidarity.

This recipe was shared by Raffaela, project facilitator, hear her story below and download the recipe.

Raffaela's Story

Photo of Raffaela in background she wears hair half up half down and has black frame rectangle glasses, she smiles and wears a black apron, to her left is Ghada another participant

Photo by Samuel Phibbs, L-R: Raffaela, Ghada

Transcript

Raffaela Transcript (DOCX 13.6KB)

Ingredients

2 egg whites
¼ teaspoon lemon juice
½ teaspoon almond extract
2 ¼ cup almond meal
1 cup sugar (you can use less)
1 pinch of salt
Soft icing sugar to roll biscuits in (about ⅓ cup)
Blanched whole almonds to place ontop of biscuits (approx 15-20)

Method

Step 1

Preheat the oven to 150°C.
Line baking tray with baking paper. Beat egg whites until semi-firm peaks form, add the lemon juice and almond extract and stir to combine.

Step 2

Mix the dry ingredients, almond meal, sugar and salt.

Step 3

Combine the wet and dry ingredients, mixing firmly with hands for 2 minutes.

Step 4

Using a small icecream scoop (or a large one - half-filled) press your mixture in tightly. Release the mixture out (you can roll a small golf ball size and press to flatten the bottom if you do not have a scoop).

Step 5

Roll the biscuits in a bowl with the icing sugar and spread the biscuits out on the tray with about an inch between biscuits. Place a almond in the centre of each biscuit about a ¼ of the nut should be submerged in the biscuit.

Step 6

Cook in oven for 30 minutes.

Allergy warning

Contains nuts (almond)
Gluten free (but contains traces of gluten in icing sugar)

Download

Amaretti Morbidi recipe card (PDF 662.7KB)