The Best Amaretti

Grind the ground almond kernels with the sugar (1) in the cutter again finely, the amount should begin to lump (*).

Beat the egg whites with the salt until very creamy. Then add the sugar (2) by the spoonful and continue beating until you have a shiny, fine-pored mixture. Slit the vanilla bean lengthwise, scrape out the seeds and fold into the snow. Fold the almond mixture into the snow in batches. Finally, stir in the bitter almond essence.

With wet hands, shape the dough into balls about 2 cm in size and place on a baking sheet lined with parchment paper. Dust with powdered sugar. Leave to dry at room temperature for about 3 hours.

Bake the amaretti in the oven heated to 160 °C on the middle shelf for ten minutes, opening the oven door slightly during the last two minutes. Remove the amaretti and cool. To store them, put them in a well-sealed tin and, if you like, add a slice of apple to keep them soft.

(*) Almond kernels – as fine as possible: For a pronounced almond flavor and a delicate consistency of the amaretti, it is important to grind the already ground almond kernels together with sugar again in a cutter. However, this should only be done until the quantity begins to form lumps. If you mix them too intensively, the oil of the almond kernels will escape and the quantity can no longer be homogeneously drawn under the snow. Who does not have a cutter

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