sugar, 2 ½ cups
shelled sweet almonds, 17,6 oz
shelled bitter almonds, 1,4 oz
egg-whites, 5
white flour for the baking pan


Fill a pot with water, bring it to boil and drop the almonds in it for a few minutes. Drain them, peel them and crush them finely in a mortar, adding gradually the sugar until you obtain a thick
Beat the egg-whites to foam in a bowl, add them to the almond paste and stir it all carefully using a wooden spoon. With the obtained mixture, fill a pastry bag on which you will have fitted a
smooth and round opening, form some amaretti by squeezing the paste out of the pastry bag and place them on a floured surface, leaving a space between them so that, when baking, they may not
stick to one another.
Dust them with sugar and leave them to rest for at least 2 hours, then place them in the oven at a very low heat, for approximately 15-20 minutes.
Once ready, take them out of the oven and let them cool down, then detach them from the oven tray and place them on a serving dish or, if you prefer, preserve them inside a tin.

Thanks to: Ricette di Sardegna