Amaretti morbidi

Ingredients

• 250 g ground almonds (peeled)
• 100 g raw cane sugar
• 1 pinch tonka bean
• 2 egg whites
• 0.5 tsp Fleur de sel
• 0.5 small bottle bitter almond aroma
• 2 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Mix almonds with raw cane sugar and tonka bean in a bowl carefully.

2. 2.

   Beat egg whites with salt until fluffy, then fold in bitter almond aroma. Gradually stir in the almond mixture.

3. 3.

   Line a baking sheet with parchment paper and scoop walnut‑sized portions of dough. Gently shape into balls between your palms, roll them in powdered sugar, and place on the sheet with space apart.

4. 4.

   Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 16–18 minutes. The cookies are ready when they’re lightly browned yet still soft. Remove, carefully lift from the tray, and cool on wire racks.

5. 5.

   Store the Amaretti morbidi in an airtight container. They stay fresh for two to three weeks.