Made in Bordighera... Diana Monaco is our beautiful passionate foodie. This May she shares with us a recipe inspired by her friend Carla Monciatti: 'Amaretti Morbidi'.

The true Italian cookie known as Amaretti is popular all over Italy and indeed the world. In English they are also called macaroons. The intense almond flavour is wonderful. They are easy to make and are the perfect sweet touch to your tea of coffee. You can also use the Amaretti in trifles or as a base for tiramisu.

Ingredients

250g peeled, toasted ground almonds
250g granulated sugar
1 teaspoon of almond essence
1 tablespoon of fresh cream (unwhipped)
1 egg white

Method

Blend together the ground almonds with the sugar. Then add all the other ingredients and mix together well so it all comes together. Allow the mixture to rest and cool in the fridge for at least 1 hour.

Using a teaspoon, make into little balls and place on a baking tray lined with greaseproof paper. Flatten with your fingers, only slightly.

Bake in a preheated oven 200°C for about 6 - 7 minutes.

When baked allow to cool before moving the Ameretti.