Sophie Michell’s amaretti biscuits

A classic, and so easy to make. These quick and easy amaretti biscuits are the perfect accompaniment to a strong coffee mid-morning and the joy is that you are actually having a protein ball, full of good fats, even though it tastes super indulgent. It’s only when I don’t get the crazy highs and lows of a sugar hit that I truly appreciate their goodness.

David Loftus

MAKES 10-12

200g ground almonds
150g Xylitol
½ tsp almond extract
2 large egg whites
1 tbsp amaretto
50g Xylitol icing sugar

1. Preheat the oven to 170C/gas 3 and line a baking sheet with baking paper. Add the ground almonds and Xylitol to a bowl followed by the almond extract. In another bowl, whisk the egg whites to stiff peaks. Fold into the almond mix. Add the amaretto and combine.
2. Take about a dessert spoon of the mix, roll into a ball then roll in the icing sugar. Repeat until all the mix is used up. Place on the tray and bake for 20 minutes or until the biscuits start to puff up and crack (they should be pale, not golden). Remove from the oven, allow to cool and serve.

PET SAFETY NOTE Xylitol is toxic to dogs. Don’t feed your pet anything containing Xylitol – if this is a concern for you can use an erythritol-based sweetener instead.

SOPHIE ON SWEETENERS Among the many brands out there are Total Sweet (Xylitol), Truvia (Xylitol with stevia) or Natvia (erythritol with stevia) and Sukrin (erythritol with stevia). I really like using Swerve, which is erythritol-based. It’s more common in the US, and a bit pricier, but can be found on Amazon.

Baking Without Sugar by Sophie Michell will be published by White Owl, an imprint of Pen & Sword, on Thursday, price £25. To order a copy for £18.75 (a 25 per cent discount) until 10 June, visit or call 0844 571 0640; p&p is free on orders over £15.