Ingredients
2egg whites
1cupsugar
1½cupsground almonds,blanched
2tbspall purpose flour,unbleached
¼cupamaretto
¼cupnatural almonds
Preparation
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper
Whip the egg whites in an electric mixer using the wire whisk until soft peaks form. Add the sugar gradually and continue whipping until stiff.
Gradually fold in the ground almonds with a rubber spatula. Gently fold in the flour and Amaretto till the mixture is smooth and uniform in texture.
Transfer to a pastry bag with a ¼-inch open star tip. Pipe 1-inch circles onto the cookie sheet, about ½-inch apart
Place an almond in the center of each. Bake for 15 minutes until deep brown with a reddish tinge.
Place the cookies on a wire rack till cool.
Serve immediately or store in an airtight jar at room temperature for about 1 week.
