Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner. Facebook Messenger An icon of the facebook messenger app logo. Facebook An icon of a facebook f logo. Facebook Messenger An icon of the Twitter app logo. LinkedIn An icon of the LinkedIn logo. WhatsApp Messenger An icon of the Whatsapp messenger app logo. Email An icon of an mail envelope. Copy link A decentered black square over a white square.

Sweet treats: Make this delicious amaretti by Great British Bake Off winner Giuseppe Dell’Anno

amaretti
Giuseppe's delicious amaretti. Image: PA Photo/Matt Russell 

“The name amaretti comes from amaro, literally ‘bitter’ in Italian, after their unmistakable bittersweet taste.

“This is due to the addition of small amounts of bitter almonds or apricot kernels to the basic nut and sugar mix,” says Great British Bake Off winner Giuseppe Dell’Anno.

Giuseppe Dell’Anno, author of Giuseppe’s Italian Bakes. Image: PA Photo/Matt Russell

“The recipe below will produce a crispy, partially hollow biscuit,” he adds.

“Preparation is simple: All you need is a food processor and a clean spray
bottle.

“However, these biscuits are deceptively temperamental: you must follow the steps in the recipe religiously if you want a nicely formed biscuit.”


Amaretti

Makes about 50

Giuseppe’s delicious amaretti. Image: PA Photo/Matt Russell

Ingredients

  • 250g icing sugar, plus extra for dusting
  • 90g unblanched whole almonds
  • 10g bitter apricot kernels
  • A pinch salt
  • 35g egg white (about 1 medium egg white)
  • 1 tsp vanilla bean paste
  • 1/4 tsp natural almond extract

Method

  1. Place 150g of the icing sugar in the bowl of a food processor, add the almonds and apricot kernels, then blitz at high speed for about 40 seconds until the mixture is very fine and floury.
  2. Add the remaining 100g icing sugar and the salt, then blitz again for a further 40 seconds. Add the egg white, vanilla and almond extract, then blitz until the mixture comes together in a smooth, doughy mass. Turn the dough on to a clean worktop, press it down and fold it in half a few times with the help of a scraper.
  3. Wrap it in clingfilm and leave to rest in the fridge overnight.
    The next day, preheat the oven to 160°C (325°F/Gas mark 3). Line a baking sheet with baking paper.
  4. Take the dough out of the fridge, unwrap it (keep the clingfilm) and work it with the pressing and folding action again for a few times. The dough should feel much firmer. Divide into small chunks, about 7g each. Keeping the size consistent will ensure an even bake.
  5. Roll each lump of dough between the palms of your hands to shape it into a small ball, then arrange on the lined baking sheet. Form enough to fill one baking sheet (about 15), wrap the rest of the dough back in its clingfilm and store it in the fridge until you are ready to prepare another batch.
  6. Slightly flatten the top of each ball with your thumb. Using a spray bottle, wet the surface of the biscuits then dust with a thin layer of icing sugar. Immediately place the baking sheet in the middle of the oven.
  7. Bake for 17-18 minutes until the biscuits are a light caramel colour.
  8. Remove from the oven, slide the baking paper on to a cooling rack and leave the tray to cool while you shape the following batch. Take the biscuits off the baking paper only when at room temperature. Store in an airtight container for up to two weeks.

Giuseppe’s Italian Bakes by Giuseppe Dell’Anno is published by Quadrille, priced £20. Photography by Matt Russell. Available now.

For more recipes click here.