STEVEN’S AMARSPRESSI BISCUITS

Definitely one for macaroon fans! These crunchy, piped biscuits from Steven CarterBailey are made with whisked egg whites, ground almonds, semolina and a touch of amaretto, all sandwiched together with a creamy, Italianstyle filling flavoured with coffee and grated chocolate. Makes 8

140g (5oz) ground almonds 140g (5oz) golden caster sugar 30g (1oz) semolina

2 egg whites

1tbsp amaretto liqueur

1tbsp flaked almonds, to decorate

For the cream filling

125g (4½oz) mascarpone cheese ½tsp very finely ground coffee beans

4-5tsp instant espresso coffee powder

4-5tsp icing sugar, plus extra to dust (optional)

15g (½oz) dark chocolate, 70% cocoa solids, grated

You will need

2 baking sheets lined with baking paper; 2 large piping bags both fitted with a 1.25cm round nozzle

STEP 1 Heat the oven to 190°C/fan 170°C fan/gas 5. Using a pencil, draw 8 circles of 6cm diameter on the undersides of the baking paper lining both of your baking sheets (giving you 16 circles in total).

STEP 2 Mix the ground almonds, sugar and semolina in a bowl. Set aside. Put the egg whites in the bowl of a stand mixer and whisk to form stiff peaks. Tip in the almond, sugar and semolina mixture and fold in. When combined, fold in the amaretto. Transfer the mixture to one of the large piping bags fitted with a 1.25cm round nozzle.

STEP 3 To make the biscuits, hold the piping nozzle close to the baking paper. Starting on the outside edge of a circle, pipe a spiral all the way into the centre, filling the whole circle. Finish by quickly pulling up the bag to give a tiny peak. Repeat for the remaining 15 circles.

STEP 4 Use a wet finger to neaten the ragged edges and central peak. Then place a flaked almond on the top of each biscuit. STEP 5 Bake the biscuits for about 15 minutes, or until a light golden colour, rotating the baking sheets after 10 minutes for an even bake. Remove the trays from the oven and leave the biscuits to cool slightly and firm up before transferring them to a wire rack to cool completely.

STEP 6 To make the cream filling, spoon the mascarpone into a mixing bowl, stir to loosen, then add the ground coffee beans and the coffee powder and stir again. Cover and chill for about 10 minutes to allow the flavours to infuse.

STEP 7 Sift the icing sugar into the bowl with the coffee- cream filling, then add the grated chocolate and stir to combine. Taste and add more coffee or icing sugar as needed. Transfer the mixture to the second piping bag fitted with a 1.25cm nozzle.

STEP 8 Match the biscuits in pairs of the same size, shape and colour. Turn one of each pair bottom up and pipe on a large mound of the flavoured cream. Top with the other biscuit and press together to spread the cream evenly between the biscuits. Dust with icing sugar to serve, if you wish.

Extracted from The Great British Bake Off, Get Baking For Friends & Family, with recipes from the 2017 and2018 series, published by Sphere, £20. To order a copy for £16 (20% discount), visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Offer is valid until 8 September 2018. Photography: Susanna Blåvarg.