Amaretti

Method

Finely grind the blanched almonds with half the caster sugar in a food processor until the mixture resembles breadcrumbs. In a clean bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the remaining caster sugar until thick and glossy. Gently fold the almond mixture into the meringue along with the almond and vanilla extracts until fully combined. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small mounds onto baking trays lined with greaseproof paper. Dust generously with icing sugar and bake in a preheated 160°C oven for 20-25 minutes until pale golden and slightly cracked on top. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.