Amaretti di Sassello

Method

Blanch and peel the sweet and bitter almonds, then grind them finely in a food processor until they resemble coarse flour, being careful not to release their oils. Whisk the egg whites to stiff peaks, then gradually fold in the caster sugar until the mixture becomes thick and glossy, then gently fold in the ground almonds and vanilla extract. Using a piping bag fitted with a plain nozzle, pipe small mounds onto baking paper lined baking trays, spacing them well apart. Dust each amaretto generously with icing sugar and let them rest for 12 hours at room temperature to develop their characteristic crackled surface. Bake in a preheated oven at 160C for 20-25 minutes until pale golden and crisp on the outside but still slightly soft within. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.