Amaretti

Instructions

1. 1

   To prepare the amaretti, toast the blanched almonds for a few minutes in a preheated static oven at 200°C. Then, place them in the mixer with the apricot almonds, granulated sugar, and powdered sugar and chop everything together.

2. 2

   Then, sift the mixture before pouring it back into the mixer to chop it even finer. Sift it again into a large bowl.

3. 3

   Now add the baking ammonia, egg whites, and a few drops of bitter almond extract (optional). Mix with a spatula to combine the ingredients and obtain a soft, smooth dough.

4. 4

   Cover it with a clean cloth and place the dough in the refrigerator overnight. The next day, take out the dough, which will have solidified, and form about 50 small balls.

5. 5

   You can bake them in two batches, placing 25 balls at a time spaced apart on a baking sheet lined with parchment paper. Flatten them slightly in the center with your fingers and bake in a preheated static oven at 170°C for about 20 minutes (150°C for 10-15 minutes if using a convection oven). After the time is up, remove the amaretti from the oven and let them cool on a wire rack before serving.