Cuisine: British
Author: Epicurus.com Kitchens
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
  • butter for greasing
  • 2 egg whites
  • 5 ounces (150 g) granulated sugar
  • 4 ounces (100 g) ground almonds
  • 2 teaspoons (10 ml) ground rice or rice flour
  1. Grease a baking sheet and cover with rice paper or baking parchment. Set the oven at 325 degrees F. (160 degrees C.) or gas 3.
  2. In a clean, grease-free bowl, whisk the egg whites until frothy but not stiff enough to form peaks.
  3. Stir in the sugar, ground almonds and ground rice.
  4. Beat with a wooden spoon until thick and white.
  5. Using a coffee spoon, place tiny heaps of the mixture on the rice paper, allowing a little room for spreading.
  6. The biscuits should be no more than 3/4 inch (2 cm) in diameter.
  7. Bake for 10 to 12 minutes or until pale fawn in colour.
  8. Transfer to a wire rack and cool.
These are the British equivalent of Amaretti. Used in the same ways.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ratafias/7737/