Ok, I have a confession to make. Ben and I only reconnected with Laura Morett to try and draw Ciera Eastin into our inner circle. Unfortunately Ciera was too busy trying to distance herself from Blood vs Water 2’s seemingly villainous heathen Baylor Wilson, to whom she had been compared.
While we would have been great PR for you Ciera, we understand. And Baylor – call us. We’re here for you.
Despite this cunning plot, Laura and I go way back. She was recruited to whip Ben and I back into shape after our failed attempt to join the cast of the Biggest Loser (*almost* making it onto a show for which you prepared by eating a minimum of five parmigianas per day is devastating, trust me).
We whiled away the day chatting about Sarah Palin, Shambo and other topics of significant mutual interest which enjoying a delicious amaretti biscuit or two. Laura was stern with the upper limit of two cookies per person, which was harsh but necessary – with Jill gone again and Bob banished to crappy loser canyon, what incentive is there to power-eat our way back into Biggest Loser contention?
Despite Laura’s portion control, these biscuits are extremely easy to eat – particularly when warm. The dense, chewy almond filling heartily flips the bird to it’s somewhat posher cousin, the macaron. Plus, they are a breeze to whip up!
Laura Amaretti Cookies
Makes 20 cookies
180g almond meal
50g plain flour, sifted
3/4 cup caster sugar
2 egg whites
1 vanilla bean, seeds scraped
Preheat oven to 170 degrees celcius. In large bowl, mix together all ingredients except whole almonds gently until a uniform dough comes together.
Line a large baking tray with non-stick paper. Roll tablespoons of mixture into balls and space evenly on the tray. Press down gently on each dough ball with an almond.
Bake 15-20 minutes, or until golden and set.