• 125 g (4 oz) amaretti biscuits
  • 125 g (4 oz) caster sugar
  • 175 g (6 oz) unsalted butter, softened
  • 3 eggs
  • 125 g (4 oz) self-raising flour
  • ½ teaspoon baking powder
  • 3 tablespoons flaked almonds
  • sifted icing sugar, for dusting

Put the amaretti biscuits in a plastic bag and crush with a rolling pin until almost powdered. Tip the biscuits into a bowl and add the sugar, butter, eggs, flour and baking powder. Beat together until smooth and creamy.

Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray and roughly level with the back of a teaspoon. Scatter with the flaked almonds.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. Serve dusted with sifted icing sugar.

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