This is an Italian cookie recipe which we have modified by replacing the wheat flour with rice flour to become gluten free.
- 2 large egg whites
- ¾ cup caster sugar
- 1 cup ground almonds
- 1 tbsp rice flour
- 1 tsp cinnamon powder
- 1 tsp almond essence
- Icing sugar to dust
Beat egg white until stiff. Gradually beat in half the amount of sugar until thick glossy peaks form. Sift flour, spice, and rest of sugar into mixture. Add ground almonds, essence, and fold altogether until mixed. On a greased paper, which is seated on the oven tray, drop tablespoon lots of the mixture. Sit for half an hour before cooking. Sprinkle icing sugar over the Amaretti and bake 180C for 15-20 minutes. Be careful not to burn.