When we travelled through Tuscany I was particularly enamoured with the Italian nutty biscuits. The most obvious one that comes to mind is the Amaretti biscuit. Being an almond cookie it has tones of marzipan and the texture is divine. Chewy and sweet, these little morsels are so moreish!
A close second were the Baci di Dami, a light and nutty meringue hazelnut biscuit that is also gluten free.(mmm, that gives me an idea for a follow up recipe!) Between these two beautiful delights my snacks were well and truly covered while traipsing through Florence. Today my propensity for eating sugar is nowhere as it was back then, however these biscuits are so delightful that I like to make them every so often as a treat or for travelling guests.
The recipe with regular icing sugar will definitely give you the best result, however we ARE talking about pure white refined sugar, and so there is the side effect that sugar has on the body. Using maple syrup will reduce that effect and you know you’re using a natural sugar, but the result will be a more caramel flavour and softer chew. Finally, using powdered erythritol will allow for that white regular consistency and without any sugar at all, making it super low in carbs, but I caution you to use powdered erythritol, either by purchasing it or by blending it in your food processor to get the right texture, or else the biscuit will not work out well at all and you will get grittiness. Whatever way you choose to go, the recipes are all below for you to choose from.