175 g ground almonds
3 egg whites
55 g icing sugar
150 g castоr sugar
1 tablespoon liqueur Amaro
1 teaspoon ground mahlep
Up to 5 tablespoons of rice flour
5 drops of natural aromas of pear and bitter almond
1 pinch of salt
Peeled almonds for decoration
Mix the almonds in a bowl with the liqueur, rice flour and sugar. Flavor with the natural aromas and mahlep. Beat the egg whites until stiff with a pinch of salt. Gradually incorporate the icing sugar. When the whites form bright stiff peaks, stir gently into the first mixture.
Form round biscuits from the dough with two tablespoons. Make them directly on a parchment-lined baking tray. Place a blanched almond on each cookie.
Bake the amaretti biscuits in a preheated to 180°C oven until golden brown. That should take about 25 minutes.