Amaretti

Prep Time: 20 min

Cook Time: 15/18 min

Ingredients

• 300 g di caster sugar
• 50 g di rough bitter almond
• 50 g di sweet almond
• 1 pinch of ammoniaca per dolci (ammonium bicarbonate)
• vanilla extract just enough
• 2 egg white
• powdered sugar to dust

Preparation

In the mixer, combine the almonds (both types), half the sugar, an egg white and vanilla extract and ground everything. Also add the egg white and the remaining sugar together with the ammonium carbonate and ground until obtaining a fine, somewhat consistent mass.

Transfer the mixture into a sac à poche with a smooth 13 mm diameter nozzle and mold the amaretti biscuits on a baking sheet lined with parchment paper. You will have to hold the nozzle in a position perpendicular to the work surface, forming puddles of dough of 2.5 cm in diameter well spaced from each other.

Smooth the amaretti with the tip of the index just moistened in water, sprinkle with icing sugar and cook in a preheated oven at 170 degrees for about 15-18 minutes. Remove from the oven and let it cool completely.