Easy Sugar Free Italian Amaretti Biscuits: a mouth watering ketogenic version. 1.5g carbs.
Hands up who loves Italian Amaretti but realises they are chock-full of sugar and therefore bad news. Well. They ARE simply yummy and addictive. For those with a sweet tooth, they are even more addictive than Pringles, I’d say. But they are also packed with refined sugar.
Never heard of Italian Amaretti? OMG! You don’t know what you’re missing!!! Forget that the word Amaretti means ‘little bitter ones’ in Italian. Nothing bitter about these beauties, I promise!
On a recent trip to Sicily I had the pleasure (and guilt) of tasting a traditional Amaretto made with Sicilian Almonds. I almost passed out with the taste bud explosion in my mouth. I made so many delight noises as I chewed it, that munch monster thought I was auditioning for that scene from ” When Harry Met Sally”. You know the one!
That’s when I decided that, on my return, I would figure out how to make easy sugar free & low carb Italian amaretti biscuits. The keto way.
Spare egg white, anyone?
Don’t throw it away! Make easy sugar free Italian amaretti biscuits. Immediately! Why waste a perfectly good egg white? There are so many uses for it! In fact, there are so many options when it comes to egg whites, it’s ridiculous to think I used to throw them away. Come to think of it, it’s time I wrote a post on 10 Easy Ways to Use Spare Egg Whites. But for now, if you like amaretti biscuits, it’s a no brainer. Read on and you’ll have some ready to enjoy in under 30 minutes.
Almonds: the star ingredient
Keto and almonds. A match made in heaven. Why didn’t I think of this before? The classic recipe is so close to being keto in its original form, I should have realised ages ago that a keto version would be super easy. And it was. I only had to bake a few batches (oh what a shame I got to eat them all in the name of ‘testing’ – lol) to adjust the sweetness and there it was. My new easy sugar free Italian amaretti biscuits was just perfect. Now I just need to restrain myself. I could easily bake these on rotation to have a constant supply, but I don’t want to eat so many of them that I end up going off these delicious morsels. Best if they remain a ‘treat’. Much more enjoyable.
How to make Easy Sugar Free Italian Amaretti Biscuits
First of all you need one bowl. Yep. Just one bowl. This recipe is so great that it’s even washing-up friendly, hehe!
Then you need an egg white, almonds, amaretto liqueur, almond extract and sweetener. Actually, you don’t ‘need’ amaretto liqueur, but it does impart a stronger flavour to the biscuits, so I recommend it. I know it’s expensive, especially if all you can get is the well known brand Amaretto di Saronno. But unless you become addicted to drinking it because you like it, it will last for years. Mine has been in the cupboard since before I bought my house in Italy (2008) and is still as good as ever. I have had to keep it hidden from munch monster, mind you, I swear he’s a secret alcoholic….
As for equipment, all you need is an electric whisk for the egg white to stiffen up nicely. If you decide to work with whole almonds, you’ll also need a coffee grinder or similar. You can buy ground almonds, of course, but if you toast whole almonds for 5 minutes and ground them yourself, the flavour is on another level. 3 guesses as to which I prefer 🙂 !!!
Which sweetener is best?
I use a combination of erythritol and stevia. Why? Because I find that combining the two yields the best results. Stevia, when pure and not ‘cut’ with other sweeteners, is extremely sweet but can add bitterness to certain foods if you use a lot of it. Because it doesn’t cause gastro-intestinal issues unless consumed in very large quantities, erythritol is the best polyol. However, it can add a sensation of ‘coolness’ to the final product. So , by using erythritol and stevia in a combined way, I manage to maximise the positives and minimise the negatives. Trust me. It works. But of course you’re free to use whatever sweetener you prefer.
Hard or soft amaretti?
The choice is entirely yours. I much prefer the soft type. And actually, classic, artisan Amaretti are always soft. The hard variety only became an option because manufacturers had to find a way to sell them in packets with long expiry date along with other biscuits. If you like the hard variety, all you have to do is bake for an extra 5 minutes. That’s all.
So now it’s time to put into good use that egg white just sitting in a bowl all sad and lonely.
- Yield: 6
- Serving: ⅙
- Calories: 64
- Fat: 5g
- Net Carbs: 1.5g
- Protein: 2.2g
- pre-heat oven to 160ºC fan (170ºC static).
- whisk egg white until very stiff, then add all other ingredients and stir to incorporate everything well. take a bit of mixture into the palm of your hand and shape it into rough balls using the other palm in a light, circular motion. The mixture should be sticky but not so much that you can't form the balls. If that is the case, just add a little more ground almonds.
- place balls on a sheet of parchment paper over a baking tray and flatten balls gently so they become dome-shaped.
- bake for 10 mins for soft amaretti, or 15 mins for hard ones.
If you grind your own, make sure to toast the almonds first, as it will intensify the flavour and make your amaretti even more delicious.
I wear food-grade, disposable gloves to shape the biscuits as they are more resistant to stickiness than bare palms.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
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