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–+ pieces

Raspberry Amaretti

Joris Schildknecht
small and delicate
Print Recept
Prep Time 10 minutes
baking time 15 minutes
Course pastry
Cuisine Italian
Servings 25 pieces
Calories 120.2 kcal

Equipment

  • 1 foodprocessor
  • 1 baking tray
  • 1 sheet of baking paper or silicone baking mat

Ingredients
 
 

for the raspberry jam (or use ready-made jam)

  • 100 g raspberries fresh or frozen
  • 100 g jelly sugar
  • 1 el lemon juice

for the amaretti

  • 225 almond powder of witte amandelen zelf tot poeder malen
  • 110 g caster sugar
  • 1 sachet or cube of aniseed sugar can be replaced with aniseed powder or left out
  • 75 g polenta
  • 90 g water
  • ½ lemon, its zest
  • 100 g powdered sugar
  • 50 g plant-based cream cheese

Instructions
 

for the raspberry jam

  • put raspberries, jelly sugar and lemon juice in a small saucepan, bring to the boil and simmer gently for a few minutes, then let to cool down
    100 g raspberries, 100 g jelly sugar, 1 el lemon juice

for the amaretti

  • preheat the oven to 200° C
  • put almond powder, caster sugar, anise sugar, polenta water and lemon zest in food processor and mix everything into a sticky dough
    225 almond powder, 110 g caster sugar, 1 sachet or cube of aniseed sugar, 75 g polenta, 90 g water, ½ lemon, its zest
  • weigh out balls of dough of about 20 g and roll them between your hands into a smooth ball
  • put the icing sugar on a plate and roll the balls of dough one by one through the icing sugar, tap off the excess icing sugar and place the balls on the baking tray lined with baking paper
    100 g powdered sugar
  • use the tip of your thumb to make a dent in the balls to insert the filling
  • using a piping bag or a teaspoon, first fill the dough balls with a little dot plant-based cream cheese about the size of a pea (you may also skip the cream cheese)
    50 g plant-based cream cheese
  • further fill the hole with half a teaspoon of the raspberry jam (or any other jam of your liking)
  • Bake the amaretti for 12 to 15 minutes at 200° C

optional: dipped in chocolate

  • melt and temper dark chocolate and dip the undersides of the amaretti in the chocolate, let the chocolate set on a sheet of baking paper
  • No idea how to temper chocolate? Then let the chocolate-dipped biscuits stiffen in the fridge for about 20 minutes.

Notes

-these amaretti will keep for about 5-7 days in an airtight container
-you can also preserve these biscuits in the freezer, allow to defrost for about 4 hours in a closed container
-these cookies are also delicious without chocolate
-vary on this recipe with any other jam, store bought or homemade, but best use a jam with less sugar so the amaretti won't become overly sweet.

Nutrition

Calories: 120.2kcalCarbohydrates: 17gProtein: 2.4gFat: 5.4gSaturated Fat: 0.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3gTrans Fat: 0.002gSodium: 9.8mgPotassium: 70.4mgFiber: 1.3gSugar: 12.8gVitamin A: 8.5IUVitamin C: 1.4mgCalcium: 24mgIron: 0.4mg
Keyword almond, amaretti, english recipes, raspberry
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