These are my ultimate, I need a batch of cookies quick, and I’m too tired. Each time I make these I become immersed in the music and the process and the different shapes and sizes of each cookie. The whole point is that these are not all equal in size. They can be small and wonderful, or large and juicy with cherries. Yummy!
A little note about the cherries. I use American dried sour cherries which I buy from a market in Norwich from the grumpy man on the dried fruit and herb stall. I have used in the past the small packets you can get in specialist stores or in the supermarket and sad to say, all cherries are not the same. The best place I bought them was from a visiting French Farmers market a few years ago in the local town but this is a rare occasion. So if you wish to use the small packets and cannot buy the loose cherries as seen in the image below, then try soaking in a little warm water to plump up first. Then dry off the cherries.
SOUR CHERRY AMARETTI – Biscuits
Makes about 20
INGREDIENTS
180g ground almonds
120g caster sugar
Grated zest of 1 lemon
A pinch of salt
60g dried sour cherries, roughly chopped
2 free range egg whites
2 teaspoons honey
Plenty of icing sugar for rolling
METHOD
Notes – I like to roast and then grind my own almonds, for a more intense almondyness.
1. Preheat the oven to 170°C /Gas Mark 3. Put the ground almonds, sugar, lemon zest and 3 drops almond extract and salt into a large bowl and rub with your finger tips to disperse the zest and essence evenly. Add the cherries and set aside.
2. Using an electric whisk beat the egg whites and honey until they reach soft meringue like consistency. Gently fold the meringue into the almond mixture.. At this stage you should have a soft malleable paste – if not add some more ground almonds.
3. With your hands, form the mixture into several irregular shapes. Roll them in plenty of icing sugar and then arrange them on a baking tray lined with baking parchment.
Place in the oven and bake for 12 - 15 minutes. The biscuits should have taken some colour, but remain relatively pale and chewy in the centre.
Leave to cool a little before taking off the greaseproof, if they stick they are not done!.
Leave to cool completely before indulging. The music of course is my own made up mix of favourite tracks including
Gamesmaster - http://youtu.be/SnX1DH8FiO4
Space Manoeuvres Stage One - http://youtu.be/-r58xH3YbBk
Babe I'm Gonna - Quivver Remix - http://youtu.be/D6I7_b4vOR4
The Boat - Cloak and Dagger - http://youtu.be/R1OadpLJyMQ
The Journey - Planet Future - http://youtu.be/Ssx3QDmzlOQ
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