Photography & styling: Tilly Pamment
These lemon and fennel seed amaretti offer a delightful twist on the classic Italian almond cookie. Traditionally made with just a handful of ingredients, amaretti are prized for their chewy centres and crisp exteriors. In this variation, fennel seeds pair beautifully with the fresh citrus notes of lemon zest, creating a biscuit that feels both timeless and unexpected. Ideal alongside a cup of espresso or as a light, gluten-free treat after dinner, these amaretti are naturally dairy-free and easy to make. Their subtle liquorice undertone from the fennel adds an intriguing depth that balances the almond and citrus flavours perfectly. Whether you’re baking for a special occasion or simply looking to elevate your afternoon snack, these Italian biscuits are sure to impress with their bold flavour and delicate texture.
For more biscuit recipes, try these chewy cappuccino cookies or shortbread with lemon curd and passionfruit. If you’re in the mood for baking, try some of these recipes.
Ingredients
Method
Preheat oven to 140°C fan-forced and line a baking tray with baking paper.
Roughly crush the fennel seeds in a mortar and pestle, then place them in a mixing bowl along with the caster sugar and lemon zest. Use your fingertips to rub the zest and fennel seeds through the caster sugar (sensory play, wildly therapeutic!), until the sugar is fragrant and resembles damp sand. Add the almond meal and slivered almonds to the bowl and mix with a wooden spoon to combine.
Place the egg whites and salt in a mixing bowl and use a hand whisk to beat for a minute or two until frothy soft peaks form. Make a well in the centre of the dry ingredients and pour in the egg whites, along with the almond extract. Use a wooden spoon or spatula to mix thoroughly, until the dough comes together and is thick and sticky.
Scoop out scant tablespoons of dough and roll generously in icing sugar. Place on the baking tray, leaving a little room between the biscuits. Flatten the biscuits slightly with your fingertips then bake in the preheated oven for 18 minutes. Turn the oven off, leaving the biscuits in the oven to cool, with the door ajar. When the biscuits are cool, serve with a cup of something hot.
“The addition of fennel seeds really does make these biscuits sing – so, even if you’re not a particular fennel fan, do give these a go” – Tilly Pamment
This is an edited extract from Handfuls of Sunshine by Tilly Pamment, with photography by Tilly Pamment, published by Murdoch Books, $39.99.
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