These amaretti biscuits are a favourite among visitors to Espresso, the cafe at Wellington’s Te Papa Museum. (New Zealand)
500g ground almonds
1kg icing sugar
300g egg whites
Icing sugar for dusting (approx 80g)
200g dark chocolate
Put the ground almonds, icing sugar, cocoa and egg whites in a mixing bowl and carefully combine. Beat for four minutes on medium speed. Using a star nozzle (if not available, plain nozzle is fine), pipe round cookie shapes on to baking paper-lined trays. The mixture will be enough for 30 large cookies, about 10 centimetres in diameter, or more bite-sized cookies. Dust them with icing sugar.
Put the baking trays aside and leave overnight at room temperature. Preheat the oven to 180 degrees Celsius, bake for 20 minutes or until cooked. An easy way of checking that your cookies are ready is trying to lift them from the tray – if they easily lift off the baking paper they are done; if they stick, leave them a little longer in the oven. Once cooled, dip the bottom of the cookies into melted chocolate, and put them on baking paper until the chocolate is set.