Crisp Bitter-Almond Amaretti

What you need

• 220 g (1 1/2 cups) blanched almonds
• 200 g (1 cup) caster sugar
• 2 egg whites, about 60 g, at room temperature
• 1 pinch salt
• 1 tsp bitter almond extract
• 50 g (1/4 cup) granulated sugar, for rolling

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Spread the almonds on a tray and toast until pale golden, 8-10 min. Let them cool completely.

2. 2

   Pulse the almonds with the caster sugar in a food processor to a fine meal. Work in short bursts so the almonds do not turn oily.

3. 3

   In a large bowl, whisk the egg whites with the salt until foamy but not stiff.

4. 4

   Stir the extract into the whites.

5. 5

   Fold in the almond meal in two additions to make a thick, sticky dough.

6. 6

   Cover the bowl and chill for at least 2 hours, or overnight, so the dough firms up.

7. 7

   Heat the oven to 160 °C (325 °F) and line two baking trays with baking paper.

8. 8

   With damp hands, roll the dough into about 45 small balls of 10 g each.

9. 9

   Roll each ball in the granulated sugar and set them 3 cm apart on the trays, flattening them very slightly.

10. 10

    Bake until the tops crack and turn golden and the cookies feel firm, 18-22 min.

11. 11

    Leave on the trays for 5 min, then move to a rack. They crisp as they cool; store them airtight.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.