626. Amaretti I

• 250 grams (about 8-⅘ ounces) of white powdered sugar
• 100 grams (about

Blanch the almonds and dry in the sun or on the fire. Then chop very fine with a mezzaluna. Using a wooden spoon, beat the sugar and the egg whites for at least half an hour. Add the crushed almonds and work the mixture into a firm dough, with which you can form little balls the size of a small walnut. If the dough is too soft, add some more sugar, and if it’s too hard, add some more egg white,