I am sure you already know these two Italian words: DOLCE (sweet) and AMARO (bitter). The latter gave the name to AMARETTO, a popular almond liqueur, as well as to amaretti, delicious petite biscuits you can come across anywhere in Italy (and not only there!).
Apricot kernels used in the recipe are the reason why AMARETTI can seem slightly bitter in aftertaste. These particular seeds are also called ”bitter almonds”. You should easily find them in any big supermarket or specialty grocery shop.
Tip: dip biscuits in coffee before taking a bite
Blanched almonds – 200g
Apricot kernels – 30g
Egg whites – 4
Flour – approx. 150g
Sugar – 140g
Powdered sugar – 125g
Baking powder – 1/2 teaspoon
A few drops of almond extract
Spread almonds on a baking sheet and roast in the oven preheated to 200°C. Let them chill, then mix in a blender together with sugar, powdered sugar and apricot kernels. Add baking powder, 4 egg whites and a few drops of ALMOND extract.
Mix well, cover with a cloth and place in the fridge for a night. It should be solid when you wake up the next day. Now you can add FLOUR and blend with the dough until small biscuits can be formed. Place them on a baking sheet and bake for 20 minutes in 170°C.