If bitter almonds are not available, make up the weight with sweet almonds.
ingredients
makes about 36
1 1/4 cups sweet almonds
1/2 cup bitter almonds
1 cup superfine sugar
2 egg whites
1/2 tsp almond extract
1 tsp vanilla extract
Confectioner’s sugar, for dusting
method
1. Preheat the oven to 160°C/325°F Peel the almonds by dropping them into a pan of boiling water for 1 - 2 minutes. Drain. Rub off the skins.
2. Place the almonds on a baking tray and let them dry out in the oven for 10-15 minutes without browning.
3. Grind the almonds with half of the sugar in a food processor. Beat the egg whites until they hold soft peaks. Sprinkle over half the remaining sugar and continue beating until stiff peaks form. Fold in the remaining sugar, almond extract, vanilla and almonds.
4. Spoon the almond mixture into a pastry bag with a smooth nozzle. Line a flat baking sheet with non-stick baking paper. Dust this with flour.
5. Pipe out the mixture in rounds the size of walnuts. Sprinkle lightly with the Confectioner’s sugar, and allow to stand for 2 hours. Near the end of this time, turn the oven on again and preheat to 180°C (350°F).
6. Bake the amaretti in the preheated oven for 15 minutes, or until they turn pale gold. Remove from the oven and allow them to cool on a rack. When completely cool, the biscuits may be stored in an airtight container.
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more information
Bitter almonds can usually be found in good Italian delicatessens or health food shops.
