Recipe by Paola Bacchia
Photos by Paola Bacchia

I have taken the liberty of adding cinnamon to my mother’s recipe. It gives these soft, chewy amaretti an additional warmth, which I just love.

When I have egg whites left over from making custard, I often make a double batch and pop most of them in a sealed bag in the freezer. I take one or two out of the freezer, and after about 15 minutes at room temperature they are ready to be dunked in my mid-morning coffee.

Makes about 18

Instructions:

1. Preheat the oven to 320°F fan-forced. Line a large baking tray with baking paper.
2. Using a hand whisk, beat the egg whites in a bowl with the salt until they just turn white and are foaming.
3. Place the almond flour, sugar and cinnamon in a large bowl and whisk to combine. Carefully fold through the vanilla extract and beaten egg whites.
4. Shape the dough into balls about the size of a large walnut. (If the dough is a bit too soft to roll, add a little more almond flour, or even some plain/all-purpose flour.)
5. Place the dough balls on the baking tray, spaced about 1½ inches apart. Flatten the top slightly with your thumb and decorate with almonds.
6. Bake for 20–22 minutes, until lightly golden. Leave to cool on wire racks.
7. The amaretti will keep in a sealed container in the pantry for up to 1 week, or can be frozen for at least 1 month.