Amaretti

Amaretti are absolutely delicious cookies.  Dip them in a nice hot cup of espresso as a treat in the afternoon or after dinner.  You will not be disappointed.

• 2 1/2 c almonds
• 1 1/4 c confectionary sugar
• 3 egg whites
• 1 t almond extract
• 1 T flour

Line baking sheets with parchment paper, sprinkled with a little of the flour, and set aside.

Bring a pot of water to a boil and add the almonds.  Boil for one minute, drain and run under cold water to cool.  Place the cooled almonds on a dry towel and rub the skins off.  Discard the skins.  Place the almonds in a food processor with the sugar and process to a powder.   Put the mixture in a large bowl and set aside.

Separately place the eggs whites in the bowl of a mixer and beat until stiff peaks form.  Fold the stiffened egg whites into the mixture in the bowl while incorporating the extract.

Take the prepared baking sheets and either place a tablespoon of the batter on the sheets or use a pastry bag to place the dough onto the baking sheet.   Gently place the cookie sheets on the counter to set for approximately two hours at room temperature.

Preheat the oven to 300°.   Bake for half an hour - they will be slightly golden.  Remove from the oven and allow to cool completely.  When cooled, store in an airtight container such as a tin.