Classic soft amaretti and a matcha variety.

Ingredients
200 g almond flour (2 cups)
130 g sugar (2/3 cups)
1 tsp vanilla sugar
1 tsp Amaretto or 1tsp almond essence
2 egg whites
pinch of salt
icing sugar for coating

Method:
Mix the almond flour and the sugar in a large bowl.
Beat the egg whites and salt until it’s firm.
Add the beaten egg whites to the almond mix, add also the vanilla sugar and amaretto and mix it until you get a soft and a bit sticky dough.
Place some icing sugar on a plate. Form little balls of the almond dough and place them on the icing sugar and roll the balls to cover them with the icing sugar. I get about 15 cookies from this dough.
Transfer the balls to a baking tray, place a skinned almond on top and press gently with the back of a spoon, to flatten the balls and fix the almond.
Bake in a pre-heated oven, 13-15 minutes at 170C (340F)

For the Matcha-Amaretto, I use the same dough but add 1 tsp matcha powder and the zest of ¼ orange.
Enjoy!

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