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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the chestnuts on a baking tray lined with baking paper.
Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove, leave the chestnuts to cool on the tray. Blitz the almonds and chestnuts in a food processor, transfer to a bowl.
Beat the egg white with the salt until stiff. Gradually add the sugar, continue beating until glossy and stiff.
Using a rubber spatula, carefully fold in the chestnut & almond mixture and lemon zest.
To shape the amaretti biscuits
Using a tablespoon, create walnut-sized mounds on a baking tray lined with baking paper, leaving plenty of room between each biscuit.
Approx. 20 mins. in the centre of an oven preheated to 150°C (convection). Remove from the oven, allow the amaretti biscuits to cool on a rack.
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