This amaretti recipe, from Ursula Ferrigno’s new cookbook Cucina dell’Emilia-Romagna, has a refreshing citrus twist and is the perfect accompaniment to a hot, bitter espresso – preferably in the sunshine
ORANGE, GRAPEFRUIT & TANGERINE AMARETTI BY URSULA FERRIGNO. IMAGE: RITA PLATTS
Over the years, I’ve written so very many recipes for amaretti, each one slightly different to suit a certain time of year or occasion. This amaretti is so light and refreshing, perfect with an espresso. I enjoyed this version while on a business trip to Bologna – the recipe was willingly given to me, scribbled on a napkin.
Orange, Grapefruit & Tangerine Amaretti (Amaretti All’arancia, Pompelmo E Mandarino)
Servings: 25 biscuits
Ingredients
- 2 large egg whites
- 200 g golden caster sugar
- 250 g ground almonds
- freshly ground if possible
- 1/2 teaspoon baking powder
- 1 tablespoon orange juice
- zest of 1 unwaxed orange
- zest of 1 unwaxed grapefruit
- zest of 1 unwaxed tangerine
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt flakes crumbled
- 25 g white unpeeled almonds
TO FINISH
- 2 tablespoons caster sugar
- 2 tablespoons icing sugar
Instructions
- Preheat the oven to 170°C/150°C fan/325°F/gas 3. Line two baking sheets with parchment paper.
- In a grease-free bowl, whisk the egg whites until fi rm peaks form. Add all the remaining ingredients (except the sugars and almonds to finish) and mix well. The dough should feel damp.
- Shape small amounts of the dough into chestnut-size balls. Roll each ball, first in the caster sugar and then the icing sugar.
- Press a whole almond into the top of each ball to flatten it slightly and create cracks on the surface.
- Place the amaretti on the lined baking sheets and bake in the preheated oven for 14 minutes until golden brown.
- Leave to cool on a wire rack, then dust with a little more icing sugar to finish.
Taken from Cucina dell’Emilia-Romagna by Ursula Ferrigno, published by Ryland Peters & Small (£25). Photography by Rita Platts © Ryland Peters & Small
Discover more tempting recipes on The Home Page below and subscribe to our monthly newsletter to stay up-to-date on all our latest recipes, interiors inspiration, features and interviews and more.
