Macadamia and Hazelnut Amaretti
These simple cookies are the perfect size to pop in your mouth with an afternoon tea.
1 cup plain flour (see note)
½ teaspoon baking powder
¾ cup each: macadamias and hazelnuts
Grated zest of ½ orange
2 large egg whites
¾ cup sugar
- Preheat oven to 350°F.
- Place the flour, baking powder and macadamias in a food processor and grind to a coarse crumb. Add the zest and set aside.
- In a separate bowl, beat the egg whites until soft peaks form, gradually add the sugar beating until thick and glossy.
- Gently fold the macadamia flour mixture into the beaten whites.
- Shape as desired.
Chefs notes: Adjust flour depending on type of Amaretti you prefer – more for a firm texture, less for a more macaroon-style.
Some ideas for shapes – Gather a spoon of mixture in hands and wrap around a large macadamia or preserved cherry. Shape into horseshoes or logs and roll in chopped nuts. Lay into a round and score into triangles. Pierce with a fork over surface and break apart when cooked.
Makes 25 – 30 Amaretti, depending on size