The amaretti filling is baked inside the pitted stone fruit to make it look like their pits and it adds texture and crunch
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 406 |
| Fat | 15.7g |
| Saturates | 2.2g |
| Protein | 10.2g |
| Carbs | 63g |
| Sugars | 55.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Butter a shallow, ovenproof dish that is large enough to take the halved stone fruit in one layer.
Halve and pit the stone fruit and set them in the dish, cut side up.
Spread the almonds out on a baking sheet and roast for 5 minutes until golden. Allow to cool. Place in a food processor and add both sugars and blend until fine.
Transfer the mixture to a bowl. Separate the egg white from the yolk. Stir in the egg white, bitter almond extract and baking powder. Shape into balls the size of peach and nectarine pits and place in the centre of each stone fruit half.
Bake for 25 minutes. Cool for 15 minutes before serving.
Serve at room temperature with some mascarpone and a drizzle of honey.
