Amarettini

Preheat the oven to 150 °C and line a baking tray with baking paper.

Whip the egg whites with half of the sugar until stiff. Mix the remaining sugar with the salt and almonds and gently fold in with a whisk. Finally, drizzle bitter almond oil over the top and mix briefly.

Pour the dough into a piping bag and pipe hazelnut-sized dots onto the prepared baking sheet. (Be careful, the cookies will run apart a bit during baking).

Bake the amarettini for 15-20 minutes and let them cool on the tray.

Preparation Tip:

It is best to store in an airtight tin.

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