Amaretti - Italian almond crinkle cookies; easier, no-rolling-needed version of tradtional biscuits; crunchy on the outside, soft and chewy on the inside.
Servings: 56 large (2 inch, 6 cm) cookies
drops almond extract
powdered sugar for sprinkling
Put the almonds and 2 cups sugar in a pestle and mortar or food processor and grind to a fine powder.
In another bowl, whisk the egg whites. Add 1/2 cup sugar, almond extract and vanilla and beat until you have a stiff shiny mixture. Fold in ground almonds.
Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners' sugar.
Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.