Almond Biscuits “Amaretti”
by Editorial Staff
Classic Italian macaroons.
Cook: 30 minutes
Ingredients
- Egg white (chicken, raw) – 1 pc
- Powdered sugar – 85 g
- Almonds (ground) – 85 g
- Flavoring (almond – a couple of drops according to the instructions)
- Salt (sea salt) – 1 pinch.
Directions
- Pour boiling water over the almonds for a while. Peel. Dry in the oven.
- Grind in a food processor into fine crumbs.
- Add almond crumbs, powdered sugar, and a pinch of salt. Mix.
- Beat the protein until steep peaks. Gently combine the whipped protein with the almonds in several steps. Add almond flavor. Stir the dough with a silicone spatula until smooth. The dough should be elastic but not runny.
- Roll the dough into balls the size of a walnut. Option 1 – sprinkle with icing sugar on a baking sheet. Option 2 – roll in powdered sugar (like mine) Place on a baking sheet covered with parchment. The distance between the balls should be left about 5 cm so that the cookies do not stick together during baking. Bake for 15-20 minutes at 180 *.
- To preserve crunchiness, keep cookies in an airtight container.
Enjoy your meal!
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