- 200g almond meal
- 1 cup caster sugar
- half a cup plain flour
- half a cup cocoa powder
- half a cup (60mL) espresso (optional)
- 2 egg whites
- 100g flaked almonds
Preheat oven to 180C. Line two baking trays with baking paper. Place almond meal, sugar, flour and cocoa in a large bowl. Mix well to combine and remove any lumps. Add espresso (if using) and egg whites and stir until the mixture comes together. Roll tablespoonfuls of mixture into balls, roll in almond flakes and place on baking tray.
Bake for 10-15 minutes until golden. Cool on a tray or wire rack.
Great with coffee.
- A variation to coating in flaked almonds is to drizzle melted chocolate over the top of the cooked amaretti.
- If you are not using the espresso, reduce the amount of flour to quarter a cup.
- I make these gluten-free using gluten-free plain flour.