Cantina Josto Puddu

ORISTANO MACAROONS

Ingredients: 14oz/400 g granulated sugar, 10ozI300 g sweet almonds, 4oz/100 g bitter almonds, whites of 3 eg9s, a little icin9 sugar, a littIe flour for the baking tray, a few sheets of rice paper

Remove the skins from both the sweet and bitter almonds place them on a baking tray and put in a warm oven to dry out, turning them over from time lo time, making sure they do not change colour or become toasted. Leave to cool, then put a small quantity at a time into a mortar dish with the suqar and pound with a pestle until finely ground. Spread a sheet of rice paper onto a baking tray and sprinkle with a little flour.
Whisk the egq whites until stiff, fold in the almond and sugar mixture and spoon into a piping bag. Using a round, smooth-sided nozzle squeeze walnut-sized amounts onto the baking tray.
Using a seive, dust with icing sugar and leave to rest for about 3 hours.
Heat the oven to 120°, put in the amaretti and bake for roughly an hour, dusting again with icing sugar halfway through cooking. Store the biscuits in a cool, dry pIace, in a tin with a tight fitting id, in Iayers with a sheet of greaseproof paper between each Iayer.