Italian Amaretti Biscuits Recipe

275g (10oz) sweet almonds
30g (1 oz) bitter almonds (blanched, skinned & toasted)
500g (1lb) icing sugar
4 egg whites
55g (1 3/4oz) caster sugar

1. Preheat over to 220C. Reduce the sweet and bitter almonds to a coarse flour, either with a pestle and mortar or in a food processor.

2. Gradually add the icing sugar and egg whites to the almonds until you get a firm mixture. Roll this mixture into a sausage shape in your hands (about 3cm) in diameter and cut it into slices of 1cm thick.

3. Place the slices of mixture on a buttered baking sheet. Sprinkle with the caster sugar and bake for around 15 minutes, or until the biscuits are pale brown and crunchy.

4. Leave to cool before serving.