Lindt EXCELLENCE Amaretti Duo
A biscuit that couldn't be simpler to make, yet so delicious, combining lemon and almonds with a soft, slightly chewy, trademark texture. Splitting the mixture to create a chocolate-flavoured amaretti and alternating the type of center is a true delight. Rich, chocolatey and zesty, with a hum of ginger, it's perfect with a cup of your favourite brew.
Lindt EXCELLENCE Lemon & Ginger 100g
12 minutes
Easy
23 people
Ingredients
- Makes about 30-35 biscuits, depending on the size.
- 175g Almond meal
- 175g Caster sugar
- 2 Egg whites
- Zest of one Lemon
- 25ml Lemon juice
- 60g Lindt EXCELLENCE Lemon with a touch of Ginger
- ~6ml Hot Water (about 1 tsp)
- Optional
- A little plain dark chocolate to decorate -tempered
- Extra lemon zest, julienne
Method
Step 1.
Preheat the oven to 180°C
Line baking trays with baking paper.
Step 2.
Place the Lindt EXCELLENCE squares into a bowl and cover completely with boiling water from the kettle. Set aside to allow to melt.
Step 3.
Whisk the egg whites until stiff peaks form.
Fold in the almond meal, sugar and lemon zest in a couple of additions, stirring in between additions.
Add the lemon juice and stir to create a smooth, soft batter.
Divide the mixture into 1/3 and 2/3 and place 1/3 into a separate bowl (this will be flavoured with the chocolate).
Step 4.
Gently pour off all the water that was used to melt the chocolate.
Stir the chocolate and with about 6mls of extra hot water, create a mass that has a similar texture to the plain batter.
Mix the chocolate mixture into the smaller amount of plain mixture, create virtually equal amounts of chocolate and plain mixture.
Step 5.
Using one batter, spoon or pipe 20c piece sized biscuits onto the tray allowing room for the mixture to spread.
With the second colour, place a small dollop right in the centre of the batter.
Alternate the combination for the second tray of biscuits.
(Light base with chocolate drop and chocolate base with plain drop)
Step 6.
Place in the oven and bake for about 12-15 minutes or until the mixture starts to turn golden brown around the edges.
Be careful to not colour it too much as you want the amaretti to be wonderfully soft in the centre.
Remove biscuits from the oven and allow to cool.
Drizzle with some extra chocolate and top with a lemon zest julienne rolled in sugar.
Buon appetito and savour la dolce vita.
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