Italian Almond Macaroons Recipe (Amaretti) updated from Countess Morphy’s Good Food from Italy.
These special Italian macaroons are of ancient origin, and although the chief ingredients remain the same, the flavouring differs slightly in the different parts of Italy.
Blanch and skin 100 g / 3½ oz. of sweet almonds and 85 g / 3 oz. of bitter almonds, and put in a moderate oven to dry, (325 – 350 F / 170 – 180 C / Gas Mark 3 – 4 ) but do not allow to colour. Pound them to a smooth paste in a mortar with 200 g / 7 oz. of sugar, then add a little white of egg-sufficient for the paste to be neither too soft nor too stiff, and put small oval pats of the mixture through a piping machine. Set on buttered and floured baking-sheets. Sprinkle with sugar and let stand for several hours. Then put in a moderate oven (325 – 350 F / 170 – 180 C / Gas Mark 3 – 4 ), and as soon as the edges begin to colour slightly, remove from the oven.