Amaretti Siciliani allo zabaione

by Sara Danesin

Soft almond biscuits with a light custard of egg and sweet wine


For the amaretti:
250g ground almonds
180g caster sugar
10g ground bitter almonds
20g honey
2 egg whites
Icing sugar for dusting

For the zabaione:
3 egg yolks
2 tbsp caster sugar
60ml marsala or sweet moscato wine


Heat the oven to 200C. In a large bowl, place the almond, sugar, bitter almonds and honey and mix well with a wooden spoon. Add the egg white to a workable but not too floppy consistency—you might not need all the egg, so add gradually.

Place the dough on a cool surface and roll to create small spheres. Coat with icing sugar, making sure they are meticulously well-covered. Place the almond spheres on a baking tray covered with baking parchment or a silicone sheet.

Press your index finger onto each biscuit to give it a slightly flatter shape. Bake for 10-12 mins or until lightly golden. Do not touch the biscuits until completely cool. Store in an airtight container and consume within 3-4 days.

For the zabaione, place the yolks, sugar and 20ml wine in a small glass bowl and with a handheld mixer mix to reach a foamy consistency. Place the bowl in a saucepan of simmering water, making sure the bowl does not directly touch the water. Keep mixing while slowly adding the rest of the wine. Keep the pan simmering and continue to mix until the custard doubles in size. This will take roughly 10 mins.

When ready, pour the zabaione in elegant cocktail glasses and enjoy with the amaretti biscuits. Zabaione can keep in the fridge for up to two days.

Recipe: Sara Danesin