Elio’s in Barton-upon-Humber has been closed for at least four years, but I can still, in my opinion, walk through the door of this North Lincolnshire restaurant as it was. 30 years Before and sat under the crab net decoration. It was a place where a bottle was ready to be poured the moment I sat on a bench, where “more spice” was added to my Ugandan-Indian father’s request and where amaretti were freely delivered with glasses of lemon. These days, Elio’s is more of a soul than a physical place, but it’s a place I can relive every now and then by making and sharing these soft biscuits.
Soft Emirati biscuits
I designed this recipe around using aquafaba from a tin of chickpeas instead of the egg whites (don’t panic, it doesn’t add any flavor to the chickpeas). If you don’t have an immediate use for the drained chickpeas, freeze them for later use. You will need an electric beater.
to equip 5 minutes cook 45 minutes Make Around 22 Memorizes 1 week+
300 gr ground almonds 175g caster sugar ¼ tsp Sea salt is fine 120 ml aquafabaFrom 1 x400 gr Tin chickpeas zest 1 lemon 1 tsp vanilla paste 50 gr icing sugarfor rolling
In a large bowl, whisk together the almonds, sugar, and salt. In another bowl, using an electric whisk, beat the aquafaba for eight to 10 minutes, until semi-rigid peaks form.
Preheat the oven to 200°C (fan 180°C) /390F/Gas 6 f Line oven trays with baking paper (reusable). Gently fold aquafaba, lemon zest, and vanilla into almond mixture.
Now set up the cookie rolling station: Shake the powdered sugar into a flat bowl or plate covered with a lip, and place the dough on one side and the trays on the other.
Pinch a piece the size of a walnut, 25-30 g Gently roll a piece of the cookie mixture into a ball, then add the powdered sugar and repeat until you have about six in the bowl. Keeping bowl on work surface, gently mix in a circular motion until amaretti rolls in and is coated with a thick layer of powdered sugar. Carefully place them at a distance of 10 cm on one baking sheet, and repeat until all the dough is used up.
Bake for 15-18 minutes, until the amaretti is golden on top, then remove and set aside to cool.
The cookies will keep for at least a week in an airtight container. For wrapping, place them in a gift box of your choice and tie with a ribbon.