AMARETTI

Almond biscuits Makes approx. 30

• 250 g egg whites, approx 5 egg whites (have one or two extra on hand. Take into account the size of the eggs and the freshness of the almonds)
• 1 kg almonds - leave the skin on
• 500 g castor sugar
• almond essence, just a few drops or substitute Amaretto liquore
• blanched almonds or glaze cherry

Preheat oven to 150C

1. Grind almonds and sugar together until it forms a coarse flour
2. Add essence (6 x drop by drop) and (unwhipped) egg whites
3. Mix thoroughly by hand
4. Take a small, walnut size amount of mixture
5. Roll into a ball and set out on a paper lined baking sheet
6. Put one blanched almond or cherry on top and slightly flatten
7. Cook for 12-15 minutes. The biscuits should be lightly golden on the bottom
8. Allow to cool before removing from baking sheet