I discovered this jewel of a recipe buried at the back of the beautiful and accomplished The Clatter of Forks and Spoons. Corrigan doesn't churn out lazy over-illustrated ghostwritten cookbooks like so many of his contemporaries. His first cookbook - now out of print and highly sought after, grab it if you see it - was published in 2000.
Faithful to his 'keep it simple' mantra, these moreish, chewy treats (I call them 'cheat macarons') are quick and easy, and impossible to mess up.
- 500g ground almonds
- 300g caster sugar
- seeds from 1 vanilla pod
- 4 egg whites
- 50ml Amaretto
Mix together the almonds, sugar and vanilla seeds.
Fold the egg whites (don't whisk them) into the mixture along with the Amaretto.
Have ready a baking sheet lined with greaseproof paper. Take small spoonfuls of the mixture and dot over the sheet. Bake for 10-15 minutes until golden. Transfer to a cooling rack and leave to cool.