Almond and Walnut Amaretti

Soft and delicious, 100% plant-based, naturally gluten free (glutenless?). This recipe does away with ingredients like cream of tartar in order to make it using more everyday ingredients. With the right pointers it really can’t fail, but don’t be tempted to cut corners. It’s all too easy to go from beautifully cracked biscuits to puddles of sticky nut flour. You’ve been warned.

Amaretti. 25 minutes. makes 20

• 100ml aquafaba*

• 2 1/2 tsp white vinegar

• 250g ground nuts (almond or hazelnut)

• 30g chopped walnuts

• 150g raw cane sugar

• 1/2 tsp almond extract

• 40g icing sugar

* (the water leftover from cooked white beans or chickpeas).

Step 1.

Measure 100ml of aquafaba into a large measuring bowl. Make sure the bowl is clean of all oil or grease by rubbing it down with a small amount of vinegar or lemon juice. The acid will strip it clean.

Whisk the aquafaba until soft peaks form, then add the white vinegar and continue to whisk until it becomes stiff. This should take about 10 minutes and is best managed with room temperature aquafaba. It should be stiff enough to hold over your head without falling… For the brave of you.

Step 2.

Gradually add the sugar 50g at a time and continue to whisk until dissolved. Then add the extract and whisk it in.

Step 3.

Add the ground and chopped nuts and gently fold it in until the mixture forms a dough. It will reduce in size and be very sticky but don’t worry, this is normal.

Step 4.

Preheat the oven to 170c (340f). Heavily dust a small patch of work surface with icing sugar and line 2-3 baking trays with parchment. Take a 1-1cm piece of biscuit dough and put it in the icing sugar. Gently roll it in the sugar using your palm until it forms a ball, then place it on the baking tray. Repeat until all the biscuits are ready to bake (leaving 2-3cm space between each one as they expand).

Step 5.

Bake for 20 minutes and enjoy warm or cold. Store at room temperature in an airtight container for a week or freeze for up to 6 months.