There’s nothing quite like enjoying a biscuit, and what better way to indulge than with a delightful Italian treat in your stunning Harvey Jones kitchen? Sicilian Paste di Mandorla, or lemon amaretti biscuits, can be enjoyed all year round with their delicate almond flavour, zesty lemon, and sweet, chewy texture. Whether you’re sharing sweet moments with loved ones or treating yourself, these biscuits bring a taste of sunshine to every bite. Scroll down and let Charlotte, our senior Kitchen Designer from the Brighton & Hove showroom, guide you through creating these exquisite treats to brighten your home.
Ingredients You’ll Need (For 15-20 Biscuits)
- 300g ground almonds
- 300g icing sugar
- 2 eggs – egg whites only
- 1-2 lemons – zest only (depending on how lemony you like them!)
- 100g chopped, dried apricots (optional)
- To decorate: blanched almonds and icing sugar to dust (why not try other toppings such as lemon curd, jam, or Nutella)
Steps to Make Sicilian Paste Di Mandorla
- Pre-heat the oven to 170 degrees (150 fan or 3.5 gas)
- Whisk the egg whites into soft peaks (you can do the upside-down bowl test to ensure it stays put!)
- In a separate bowl, mix together the ground almonds, icing sugar and lemon zest
- Tip the almond mix into the egg whites and stir gently to combine, making a paste.
- Prep a little bowl or plate with some icing sugar on as you’ll need it to dip the biscuits in.
- Prep a baking tray covered in baking paper ready to put the biscuits on once they’re made (It’s easier to do these things before you start forming the mandorla, in case you get sticky hands!)
- With a bit of icing sugar on your hands (to stop the paste from sticking to you) pinch a small amount of the paste and roll it into a ball.
- Roll the ball in the icing sugar to coat and then press in a blanched almond on top. You can also create a little well using your fingertip and fill it with curd, jam or Nutella. Put it on the baking tray and repeat until you’ve used all the paste
- Make sure to leave a little space in-between the mandorla as they will spread a bit in the oven as they cook
- Bake in the middle of the oven for 10-12 minutes, or until they have gone a light golden colour.
- Transfer to a cooling rack once you’ve taken them out of the oven and leave them to cool before transferring them to a plate (they are very soft still in the centre when you take them out of the oven).
- Get a coffee on the go, dust the mandorla with icing sugar and get ready to dunk!
Remember to store your amaretti biscuits in an airtight container and they can last up to 1-2 weeks, but we recommend eating them fresh and still a little warm from the oven. Don’t forget to share your creations with us! Tag us in your photos and let us know how your Paste di Mandorla turned out. Buon appetite!
Photography provided by Kasia Murfet.
