I've started my baking off this year with an Amaretti recipe that has been in my family for years. If you like almonds you will love these little treats. They come together really quick and are absolutely delicious. The outside is slightly crunchy yet they remain moist and chewy on the inside. The recipe makes about 60 cookies but can easily be halved.
1 1/2 lbs blanched almonds
1 1/2 cups sugar
1 Tbs almond extract
4 egg whites
Preheat oven to 325.
Line baking pans with parchment paper.
Grind almonds and sugar in a food processor until fine.
Beat egg whites until stiff.
Fold egg whites and almond extract into ground almond mixture.
Using wet hands roll dough into small balls and roll balls in sugar.
Place on prepared pan and press down slightly on the top.
Bake 20 minutes or until firm and golden on the outside.