Sour cherry amaretti

I usually avoid recipes that call for stiff egg whites, as I don’t own an electric whisk and I am pathetically weak. But I was in a reckless mood today and attempted some Ottolenghi, macaroon-type biscuits that demanded soft peaks. And despite my generally poor baking skills and lack of arm muscle, the cherry-studded beauties came out just as Mr O said they would: tinged with gold and soft and chewy in the middle. Lovely.

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Yotam Ottolenghi’s Sour Cherry Amaretti

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Makes 20

60g dried sour cherries (or cranberries)

120g caster sugar

180g ground almonds

1/2tsp almond essence

zest one lemon

pinch salt

2 tsp honey

2 egg whites

icing sugar, for serious dusting

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Heat oven to 170degrees. Mix together the almonds, sugar, lemon zest, almond essence and salt. In a separate bowl, whisk the egg whites and honey into soft peaks. Fold these gently into the other ingredients to form a soft paste. Form walnut-sized balls (enough so the mixture divides into 20), roll liberally in icing sugar, flatten slightly into irregular rounds and place on a greaseproof-covered baking tray. Bake for 12 mins, until slightly coloured but still gooey inside. Leave to cool. Share.