- 250 gm blanched almonds
- 120 gm caster sugar
- 60 gm dry sour cherries, coarsely chopped
- 2 eggwhites
- 2 tsp honey
- 75 gm pure icing sugar
- 1Preheat oven to 160C. Roast almonds on an oven tray, shaking occasionally, until lightly golden (8-10 minutes). Set aside to cool. Transfer to a food processor, add sugar and lemon rind and process to a fine powder. Transfer to a bowl, stir in cherries and set aside.
- 2Whisk eggwhite, honey and a pinch of salt in an electric mixer to firm peaks, then fold into almond mixture.
- 3Sift icing sugar into a bowl. Form balls of 3/4 tbsp of mixture each, roll in icing sugar to coat generously and place 3cm apart on an oven tray lined with baking paper. Lightly pinch balls to create irregular shapes and bake until amaretti are golden-tinged but still pale (12-14 minutes). Set aside to cool, then serve. Amaretti will keep stored in an airtight container for a week.
Drink Suggestion: Perlage Canah Denomination: Prosecco Superiore di Conegliano Valdobbiadene DOCG Brut, Italy Drink suggestion by Penny Watson-Green