Amaretti (II)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g white icing sugar
- g sweet almonds
- g bitter almonds
- egg whites
Instructions
- Pound peeled, dried almonds with one egg white added gradually.
- Knead in half the sugar, then more egg white, the rest of the sugar, and the last of the white, to a uniform paste.
- Shape walnut-sized balls with wet hands, flatten to ~1 cm, dust with icing sugar, and bake in a hot oven (about 30).