Amaretti

• 300 g (10½ oz) caster sugar
• 180 g (6½

Blanch the almonds in the usual way, then peel and dry them in the sun or in the oven. Pound them very finely in a mortar, adding one white of egg poured in a little at a time, while continuing to pound.

This done, mix half the sugar with the almond flour, working it with one hand. Put the mixture in a basin and, continuing to manipulate it by hand, add half the remaining egg white, the