• Emily Hailstones

BLOG: See our Café Margaux Amaretti Biscuit Recipe!

A recipe highlight from our evening tasting menu and cocktails experience with our local friends at Cafe Harmony and with The House of Botanicals. The evening was sold out and the atmosphere on the night was

electric. We unfortunately sold out quite fast and could not fit everyone on the night so our

head of food, Emily, has put together some of the recipes from the night for everyone to

give it a go!


Café Margaux Amaretti Biscuit

IGREDIENTS

-Two Large egg whites

-150g Caster Sugar

-190g ground almonds

-2 Tbsp Pietro Nicola Café Margaux

-1/4 Tsp Vanilla extract

-icing sugar (for rolling)

-Extra Caster sugar (for rolling)

METHOD

-Pre heat your oven to 170c

-Line your baking sheet with parchment paper

-Whip egg whites to stiff peaks

-In a separate bowl mix together the ground almonds, caster sugar and vanilla extract.

Gently fold in whipped egg whites. Then add the Café Margaux liqueur and mix until a

smooth paste is formed.

-Form mixture into 2-3cm balls then roll each ball in caster sugar and then in icing sugar

-Place onto baking tray and bake for 15-17 minutes.

-Allow to cool and then enjoy with your favourite coffee!

Allergens: Tree Nuts and Eggs


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