For 80 pieces
  • 400 g Icing sugar
  • 450 g finely ground, white almond kernels
  • 4 Protein (size M)
  • 1 bottle of bitter almond baking oil
  • 4 EL Hail Sugar
  • Icing sugar
  • baking paper
90 minutes
Sieve powdered sugar into a bowl. Add the almonds, egg white and baking oil and mix everything together well. Line 2 baking sheets with parchment paper. Shape approx. 80 balls with moistened hands. Turn half of the balls in the sugar. Spread the biscuits on the trays with a little space. Let the amaretti dry in a cool place for a few hours, preferably overnight. Then bake one after the other in the preheated oven, lower rail (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes. Let the amaretti cool on the baking sheets. Then carefully dissolve and dust the biscuits without powdered sugar with powdered sugar. Store in cans in a cool and dry place
Waiting time approx. 12 hours
1 piece approx:
  • 60 kcal
  • 250 kJ
  • 1 g protein
  • 3 g fat
  • 6 g carbohydrates


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