Ingredients

The following ingredients have 16 Servings
  • 3 egg whites from large eggs ((about 90g of egg white altogether))
  • 280 g (3 cups) ground almonds (** Note 1 **)
  • 280 g (1 1/2 cups minus 1 tbsp) caster sugar ((superfine sugar))
  • 1/4 tsp vanilla extract
  • 2 tbsp Amaretto liqueur
  • 3 heaped tbsp caster sugar ((superfine sugar))
  • 3 heaped tbsp icing (powdered) sugar

Instruction

  • Preheat the oven to 170C/325F. Line two baking trays with a silicone mat or baking parchment.
  • Using a hand whisk or mixer, whisk the egg whites to stiff peaks.
  • Fold in the ground almonds, caster sugar and vanilla extract.
  • Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be very sticky though).
  • Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut - note, it will be sticky). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
  • Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
  • Use your finger to squash the cookie balls a little (they will crack a little at the edges - that's fine).
  • Then place in the oven to cook for 15 minutes.
  • Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm, or allow them to cool completely on a cooling rack.