Orange, grapefruit and tangerine amaretti (Amaretti all’arancia, pompelmo e mandarino) by Ursula Ferrigno
Over the years, I’ve written so very many recipes for amaretti, each one slightly different to suit a certain time of year or occasion. This is my autumn amaretti, so light and refreshing, perfect with an espresso. I enjoyed this version while on a business trip to Bologna – the recipe was willingly given to me, scribbled on a napkin.
Makes 25
2 large egg whites
200 g golden caster sugar
250 g ground almonds (freshly ground if possible)
1/2 teaspoon baking powder
1 tablespoon orange juice
zest of 1 unwaxed orange
zest of 1 unwaxed grapefruit
zest of 1 unwaxed tangerine
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt flakes, crumbled
25 g white unpeeled almonds
TO FINISH
2 tablespoons caster sugar
2 tablespoons icing sugar
Preheat the oven to 170°C/150°C fan/325°F/gas 3. Line two baking sheets with parchment paper.
In a grease-free bowl, whisk the egg whites until firm peaks form. Add all the remaining ingredients (except the sugars and almonds to finish) and mix well. The dough should feel damp.
Shape small amounts of the dough into chestnut-size balls. Roll each ball, first in the caster sugar and then the icing sugar.
Press a whole almond into the top of each ball to flatten it slightly and create cracks on the surface.
Place the amaretti on the lined baking sheets and bake in the preheated oven for 14 minutes until golden brown.
Leave to cool on a wire rack, then dust with a little more icing sugar to finish.
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