87
![Amaretti](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Amaretti](https://foodlovi.com/wp-content/uploads/2023/04/Amaretti-585x585.jpg)
Ingredients
- 300g/11oz blanched almonds
- 300g/11oz caster sugar
- 5 egg whites
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Put the almonds in a mortar, and
add 100g/4oz of the sugar little
by little, pounding constantly with
the pestle. - Beat the egg whites until stiff. Fold
in the remaining sugar, and add
the almonds. - Cut ribbons of greaseproof paper
5cm/2in wide, and put on a
baking tray. Spoon teaspoonfuls of
the mixture on, about 2cm/3⁄4in
apart. Sprinkle with sugar and
bake for 20 minutes. - Allow to cool slightly, then lift off
the greaseproof paper and cool on
a wire rack. Serve with espresso
coffee at the end of a meal.