Ellie Bouhadana visited Sunrise to share how to make the perfect pistachio and almond amaretti. In her debut cookbook, Ellie shares recipes picked up through her travels through Italy as well as ones that have been handed down from generation to generation. Part recipe book, part journal, Ellie’s Table is an extension of Ellie’s food ethos and includes all the recipes close to her heart.
Know the news with the 7NEWS app: Download today Recipe below Pistachio and almond amaretti biscuits These amaretti are ideal dessert eating or very good in the morning with a coffee. It’s important for the biscuit’s texture to be somewhere between chewy and crunchy, so make sure you whip the egg whites until they are almost like meringue before combining them with the nut and sugar mixture. Makes 30 biscuits Ingredients 3 egg whites (total weight about 80 g /23⁄4 oz) 400 g (14 oz) caster sugar (superfine) 250 g (9 oz) unsalted pistachio nuts 230 g (8 oz) ground almonds 1 vanilla bean, split lengthways and seeds scraped Coating 100 g (31⁄2 oz) caster sugar (superfine) 100 g (31⁄2 oz) icing (confectioners’) sugar Preheat the oven to 190°C (375°F) and line two baking trays with baking paper.
To make the dough In an electric mixer or using electric beaters, whip the egg whites until fluffy, then slowly add half of the caster sugar 1 tablespoon at a time until stiff peaks have formed. Pulse the pistachios in a food processor until they are the texture of fine breadcrumbs, but sl.
