Amaretti corses

Method

Finely grind the blanched almonds with half the caster sugar using a food processor until the mixture resembles breadcrumbs. Whisk the egg whites to stiff peaks, then gradually fold in the remaining caster sugar until glossy and thick. Gently fold the almond mixture into the meringue along with the bitter almond essence and vanilla extract until fully combined. Dust your work surface generously with icing sugar and place a sheet of parchment paper on top. Pipe or spoon small mounds of mixture onto the parchment, spacing them well apart. Dust each amaretto with additional icing sugar and bake at 160°C for 25-30 minutes until pale golden and just firm to the touch. Cool on the tray for 5 minutes before transferring to a wire rack.