Amaretti biscuits

Procedure
2 egg white
150 g sugar
200 g almonds, blanched, ground
3 drop of bitter almond aroma
2 tbsp amaretto
	Beat the egg whites until stiff. Fold the sugar and ground almonds into the stiff egg whites. Add the bitter almond aroma and amaretto. Spoon the mixture into a piping bag with a round nozzle and and pipe approx. 2 cm diameter nuggets on a lined tray.
Icing sugar
	Dust the nuggets with plenty of icing sugar. Allow the amaretti to dry for about 6 hours or overnight.

	(Pre-)heat cooking space to 220°C with Hot air
	Press each nugget with three fingers to create the typical amaretti shape. Put the baking tray into the preheated cooking space. Bake.
	Put the tray in
	Hot air 220°C for 7 Mins

Baking tray

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