Gluten Free Amaretti Biscuits (almond macaroons)

Gluten Free Ameretti BiscuitsThese biscuits are INCREDIBLE crunchy on the outside and nice and chewy on the inside. So so very moreish.


Ingredients (20 biscuits)

  • 1 Tbs White Rice Flour
  • 1 Tbs Corn Flour (GF)
  • 75g Ground Almonds
  • 140g Golden Caster Sugar
  • 2 Egg Whites
  • Splash of amaretto

NB: You need baking paper


  1. Pre heat oven to 180°C & Line a 2 large baking trays with baking paper
  2. Mix: Rice & Corn Flour (sifted), almonds & 1/2 of the sugar and put to one side
  3. In a clean bowl, whisk the egg whites until they form soft peaks
  4. Add the remaining 1/2 of the sugar to the egg whites and whisk until hard peaks form
  5. Slowly pour the previously made mixture & splash of amaretto to the egg whites, and fold in carefully using a spoon or spatula (not wooded)
  6. With a tea spoon, spoon out the mixture on the lined baking trays ( you want to space them out as they expand, and spoon out to around the size 50p piece)
  7. Place in the oven for 8-10mins (until lightly golden & firm)



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s