Lea Hogg

Here is a gluten free version of my amaretti cookies.  They are soft and chewy and  also freeze well.  Like all my recipes they are very easy to make and are perfect to end a meal, even in the height of a Maltese heat wave.

This recipe is gluten free and lactose free

You will need:

500g ground almonds
5 egg whites
a pinch of salt
zest of half an orange
zest of half a lemon
vanilla
70g icing sugar mixed with 30g of cornflower
1/2 teaspoon bicarbonate of soda

Baking spray

To coat the amaretti cookies:  70g icing sugar mixed with 30g cornflour

Preheat the oven to 180C.  Prepare a baking dish with baking paper.  Use some non stick spray to lightly coat the baking paper.

Place the egg whites into a mixer and beat with a whisk attachment until it is very stiff and peaks start to form.

In a separate bowl mix the ground almonds, half the icing sugar, bicarbonate of soda, salt and citrus zest.

Use a large metal spoon to start folding in the dry ingredients into the egg whites. Start by adding half the ground almonds and gently fold in.

Once the mixture appears consistent add the rest of the ground almonds and combine together until it is a stiff paste.

Sieve the rest of the icing sugar and cornflour into a flat container.  Use a spoon to measure the cookie dough and roll each spoonful using your hands into the icing sugar and cornflour mixture.

Place each cookie on the prepared baking tray and bake in a preheated oven for 20 minutes.

Allow to cool completely before you remove them from the dish.

I use baking ingredients by Lamb Brand and Fry Light Baking Spray by Rimus Group

Photos:  Stefan Stafrace