Amaretti Sardi

Method

Finely grind the blanched almonds with half the caster sugar using a food processor until the mixture resembles breadcrumbs, being careful not to create a paste. In a separate bowl, whisk the egg whites until stiff peaks form, then gradually fold in the remaining caster sugar until you have a stiff meringue. Gently fold the almond mixture and bitter almond essence into the meringue until fully combined. Pipe or spoon small mounds onto baking trays lined with baking parchment, spacing them 2cm apart. Dust generously with icing sugar and allow to rest for 30 minutes. Bake in a preheated 160C oven for 20-25 minutes until golden and crisp on the outside but still slightly soft within.