Almond biscuits (amaretti)

19741 ALMOND BISCUITS (AMARETTI) ingredients for 8 persons 100 g almonds shelled but not peeled, 300 g of icing sugar, 120 g caster sugar, a sachet of vanilla, 2 egg whites, 1 tablespoon of liqueur to the amaretto, salt.

Put the almonds in food processor with 50 g of caster sugar and chop until a fine powder.

Pour the mixture into a bowl, add 50 g of caster sugar, icing sugar, liqueur and stir with wooden spoon to mix well all the ingredients.

Incorporate an egg white, whipped to the ingredients of the bowl, stirring well with a wooden spoon; you need to obtain a homogeneous compound and hard.

Put the second egg, taking at least 20 minutes at room temperature, in a bowl with the salt, and mount it firmly until foamy using the electric mixer.

Incorporate the egg whites mounted to the mixture, a little at a time and with vertical movements of the whip by hand.

Fill with the mixture in a pastry bag and formed many piles on a plate lined with parchment paper, not too close to each other because when cooking the mixture expands.

Hold the plate in refrigerator 30 minutes and meanwhile heat oven to 160ø.

Sprinkle the piles with granulated sugar.

Bake the biscuits in the oven until they hired a brown colour then let them cool.

You can serve them in candy incartateli squares of tissue paper to two at a time, with the basics.