400 g of peeled sweet almonds + 50 g for decoration;
100 gr. of peeled bitter almonds;
200 g sugar + 50 g for decoration;
Icing sugar to taste for decoration;
3 egg whites
The grated peel of 1 lemon;
STEP
Place the almonds on a baking tray lined with baking paper and toast in a hot oven at 180 degrees for about 10 minutes until golden. Be careful not to burn them;
Pour the almonds (except about 15 to use as a final decoration), the sugar and the grated lemon zest into the mixer bowl;
Blend until you obtain a mixture that is not too fine;
Lightly beat the egg whites with a hand whisk, but without whipping them;
Pour the egg whites over the chopped almonds and knead with your hands. The dough should be moist, firm and easy to work;
If it is too dry, add another lightly beaten egg white; otherwise, add more chopped almonds;
Now cover the bowl with a sheet of cling film and place in the fridge to “compact” for 6/8 hours or overnight;
Take a small bowl, pour in the granulated sugar and then use your hands to form small balls of dough the size of a walnut;
Pass the balls through the sugar and make sure they stick well;
Place a whole almond in the center and arrange on a baking tray lined with baking paper;
Cover and let rest for at least 3 hours in the refrigerator;
Cook at 170 degrees (oven already brought to temperature) for 10/12 minutes or until they start to brown, but do not let them darken;
Once cooked, let the amaretti cool to room temperature;
Sprinkle with icing sugar (optional);
Once cooled, store the amaretti in a glass jar or a tin box. They will keep for several days if stored in a cool place…. EXTREMELY GOOD!!!
