To tell the truth, these cookies were a bit of an obsession for me.
I couldn’t get the hang of it; I don’t know, but whenever I tried to make amaretti, I failed and got angry over my failure.
Thank heaven I bumped into this absolutely divine cook who, thank God, gave me a few tips! Here’ s my recipe.
Ingredients: 1 or 2 egg whites (at low temperature); 160 g almond flour; 20 g finely ground almonds; 150 g powdered sugar; two drops of lemon juice.
Method: 1.
Mix the finely ground almonds with the powdered sugar.
2.
Add the egg white and bring everything together to form a dough (use your hands); next work the though until sticky (if it seems too dry add another egg white; if too soft, almonds) 3.
Roll mixture into medium balls (they must look like walnuts) and set them aside for the night or 6 or 7 hours at least.
Preheat the oven to 150 degrees C, sprinkle the cookies with powdered sugar and cook for 10-12 minutes.
4.
Leave them to cool on the baking sheet.
The cookie must be soft in the inside and crisp on the outside.
