Amaretti di Saronno
Ingredients
- 250 g almond flour
- 250 g sugar, plus extra for coating
- 2-3 egg whites
- pinch of salt
- a few drops of bitter almond extract
- powdered sugar, for dusting
Traditional to the town of Saronno in Lombardy, these small almond cookies get their characteristic bittersweet edge from a portion of bitter apricot or peach kernels mixed with sweet almonds — home bakers commonly substitute a little bitter almond extract for the same effect. Made from just ground almonds, sugar and whipped egg whites, they bake up crisp and dry on the outside.
Method
Sift the almond flour and sugar together in a large bowl.
Whisk the egg whites with a pinch of salt until foamy and softly mounded, not stiff.
Fold the almond-sugar mixture into the egg whites a third at a time, along with the bitter almond extract, until a firm, sticky paste forms.
Roll the paste into small balls and roll each in granulated sugar (and powdered sugar, if desired).
Place on a lined tray and bake at around 170°C (335°F) for 20 minutes, until lightly golden and cracked on top.
Cool completely on the tray — they firm up further as they cool.
