A few weeks ago I went shopping for a birthday present with a friend and we walked past a greek deli that had quite a variety of cookies and cakes in their display. My friend bought sour cherry amaretti and we were both quite enthusiastic about them. My friend was quite sure that they were based on Yotam Ottolenghi’s sour cherry amaretti recipe so I decided to try making them myself. I’ve made two different versions – one with sweet cherries & without the almond extract – and one exactly as suggested by the recipe.
I prefer the sweet cherry version.
- 6 to 7 tablespoons (60g) dried sweet cherries
- 10 tablespoons (120g) sugar
- 2 cups & 2 tablespoons (180g) ground almonds
- zest of ½ lemon
- pinch salt
- 2 teaspoons honey
- 2 egg whites (L)
- confectioner's sugar
- Preheat oven to 340°F / 170°C.
- Mix the ground almonds, sugar, lemon zest and salt in a bowl.
- In a second bowl, whisk the egg whites and honey into soft peaks.
- Fold the egg whites gently into the other ingredients.
- Add the cherries.
- Form walnut-sized balls and roll generously in icing sugar. The dough is quite sticky so it will be easier to roll the balls in the icing sugar rather than in your hands.
- Place the amaretti on a baking tray and flatten slightly.
- Bake for 12 mins, until slightly coloured but still gooey inside.
- Leave to cool.
And these are the sour cherry amaretti. For Ottolenghi’s ingredients check this site.