Raspberry amaretti biscuits recipe
 Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away. butter, for greasing 4 free-range egg whites 340g/11¾oz caster sugar 340g/11¾oz ground almonds 18g/¾oz freeze-dried raspberries, blitzed to a powder 1 tsp almond extract 18 small fresh raspberries 200g/7oz icing sugar butter, for greasing 4 free-range egg whites 340g/11¾oz caster sugar 340g/11¾oz ground almonds 18g/¾oz freeze-dried raspberries, blitzed to a powder 1 tsp almond extract 18 small fresh raspberries 200g/7oz icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray.Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray. Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray. Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool.