Amoretti

Methods

• Grind almonds to a rough paste in a mixer. Transfer into a mixing bowl. Add icing sugar and mix with a fork.
• Add refined flour and mix till the mixture resembles breadcrumbs.
• Beat egg whites in another bowl till frothy with a hand blender. Add caster sugar, a little at a time, and continue beating till frothy.
• Add egg mixture to the ground almond-flour mixture, a little at a time, and fold in gently so that the egg mixture does not lose its fluffiness. Add almond essence and salt and mix gently.
• Line a baking tray with butter paper brushed with some butter on both sides. Put spoonfuls of the amoretti batter keeping a space of an inch between each spoonful as it will rise and spread while baking. To make them appear neat, wet your fingers and shape the dough into round cookies.
• You can use a piping bag or plastic bag shaped into a cone with its tip cut, put the batter in it and squeeze out perfect round shaped cookies.
• Place the baking tray in the preheated oven and bake for 40 minutes.
• Take the tray out, cool down to room temperature and serve.