Italian Amarettini

Name: Italian Amarettini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 48
Ingredients: 450 g Icing sugar; 450 g ground almonds (without skin); 4 Protein (Gr. M); 1 Bottle of bitter almond aroma; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 48

450 g Icing sugar
450 g ground almonds (without skin)
4 Protein (Gr. M)
1 Bottle of bitter almond aroma
7-10 Tbsp Icing sugar
baking paper

Directions

1
Sieve the icing sugar into a mixing bowl. Add almonds, egg white and flavour. Stir with the whisks of the mixer for about 4 minutes.
2
Line two baking trays with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Form approx. 48 walnut-sized balls from the dough with moistened hands and place them on the baking trays.
3
Lightly press the round surface of the balls with three fingertips. Let it rest overnight at room temperature.
4
Bake the Amarettini one after the other in a hot oven for about 20 minutes. Take them out of the oven and let them cool down on the baking trays. Dust with icing sugar. Individually wrapped in tissue paper, they last 3-4 weeks.