Break the almond paste into small pieces and combine it with the sugar in the bowl of a heavy-duty mixer. Mix on low speed with the paddle until very fine. Add the egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2 to 3 minutes.
Fill a pastry bag fitted with a
Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the amaretti with the granulated sugar.
To remove the amaretti from the paper, turn the paper over, with the amaretti still adhering to it, and wet the paper with hot water, using a brush. Leave for a few minutes and then pull on the paper to release the amaretti.
Granulated sugar for finishing
© 1990 Nick Malgieri. All rights reserved.