Amaretti

• 12 oz / 340 g blanched almonds
• 2 egg whites
• 8

Line baking sheets with non-stick baking parchment or rice paper. If you have blanched the almonds yourself, dry them out in a low oven. Chop the almonds very fine, but do not use a grinder or food processor as the almonds must not become oily, and there should be some variety in the texture – coarse, fine and medium. Whisk the egg whites to firm peaks, then fold in the sugar and the almonds. P