Amaretti biscuits are traditional Italian almond flavoured macaron biscuits. The word Amaretti means ‘little bitter things’, and these hard cookies are perfect served after dinner with coffee or a liqueur.
Amaretti biscuits were first created in the early 1700’s in Venice, as an emergency wedding treat by a baker, who only had eggs, apricot kernels and sugar in the building at the time the priest arrived. Today Amaretti biscuits are still made in the same way, with apricot kernels giving them their trademark almond flavour rather than them containing the nut itself.
There are lots of recipes using Amaretti biscuits on the internet, but I favour using them either as a crunchy base as I have with this apple tart or added to crumble topping.
What you need for the Amaretti Apple Tart base:
150g Plain flour
75g Unsalted butter plus extra to grease the tin
75g Caster sugar
60g Amaretti biscuits