Spicy Pumpkin and Amaretti Biscuits

These Savoury biscuits are an inspiration from our favourite Italian Restaurant in Marsascala called Capo Tavola, and it's collection of 'Confettura', jam to you and me.  One of their delicacies, is Confettura di Zucca e Amaretti.  Amaretti are the light Italian, merengues made from bitter Almonds.  These biscuits are very light and freeze well when cooked and completely cold.  Serve with cheese and olives.

1 1/2 cup Pumpkin Mash 

2 cups flour

100g amaretti Biscuits

2 tsp baking powder

1 tsp bicarbonate of soda

1 tbsp skimmed milk powder

2 tbsp grated parmesan cheese

100g melted butter

1 tsp paprika

1/2 tsp chilli flakes

1/2 tsp salt

1 tsp grated fresh ginger

1 egg
Salt for a final Sprinkle

Pre heat the oven to 200c. Sift the Flour, baking powder, bicarbonate of soda and paprika in a mixing bowl. Crush the amaretti biscuits to fine crumbs and add to flour. Add the pumpkin mash, lightly beaten egg, melted butter, grated ginger, skimmed milk, parmesan cheese, chilli flakes, and salt and mix with a metal spoon till just combined.  Do not over mix. Spoon mixture into a piping bag fitted with 1cm plain nozzle.  Pipe small balls of mixture on a baking tray lined with baking paper, allowing enough space from one another to spread. Bake for 20 minutes until golden.  Take out from oven, lower oven temperature to 150c. Turn biscuits upside down, and cook for another 20 minutes until biscuits crisp up. Remove from oven and sprinkle fine salt all over while still warm.