AMARETTI Italian Almond Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 6 drops Almond extract
  • 1 Powdered sugar
  • 2 1/2 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Almonds

Found on kitchennostalgia.com

Description

Directions

• Put the almonds and 2 cups sugar in a pestle and mortar or food processor and grind to a fine powder.
• In another bowl, whisk the egg whites. Add 1/2 cup sugar, almond extract and vanilla and beat until you have a stiff shiny mixture. Fold in ground almonds.
• Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners sugar.
• Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.