Orange Blossom and Honey Amaretti

This is from the new book by Letitia Clark called Wild Figs and Fennel a beautiful book …. her words follow …


500g or three generous ups blanched almonds, finely ground or 5 cups of ground almonds.

240 g ( generous cup ) sugar

finely grated zest of 1 large orange

2 tablespoons honey ( I use a citrus honey )

2 teaspoons of orange blossom water

a pinch of salt

100 g egg whites

To Decorate

Nibbed, flaked ( slivered ) or whole almonds

Icing ( confectioners’ sugar

This is a twist on a classic, these are lovely and soft and chewy and wonderfully perfumed. The honey makes them extra sticky/chewy and they go very well alongside age Veraccia/sherry or similar, or with a black coffee. They are good as Christmas gifts too, The key to these, as with all amaretti, is not overcooking them and thus making sure they are extra soft and gooey I the centre. I add a pinch of salt to these as works well to counteract the honey.

Pre heat the oven to 180C and one a large baking sheet with baking paper.

Place the ground almonds with the sugar in a large bowl. Add the orange zest, honey, orange blossom water, salt and ef whites, and mix with your hands to form an even s, soft paste. It will feel just sticky, but not impossible to handle. Roll the paste into evenly sized pieces ( about the size of an apricot ) in your hands ( dampen them if you like to make it easier ). Place them on the sheet an inch or so apart from each other. Press them down slightly with your ( damp ) hands to form discs and decorate with either nabbed almonds, flaked almonds or simply with a single whole almond in the centre.

Bake fro around 12-15 minutes until just golden but still soft-centred. Taste one to check but don’t burn your tongue, Remove and allow to cool either on the baking sheet or on a wire rack before dusting with icing sugar and eating ……

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