COFFEE AND ALMOND AMARETTI COOKIES

INGREDIENTS

makes 20-24 large ones

• 500 gr (2- 1/2cup)of caster sugar

• 600 gr (1 lb 5 oz) of almond meal

• 4 egg whites

• 1 teaspoon of vanilla essence

• 1/4 teaspoon of almond extract

• 1 tablespoon of ground coffee beans

• 1 cup of flaked almonds

• Icing sugar for dusting

HOW TO

1. Place sugar, almond meal, egg whites, vanilla, coffee and almond extract in a standing mixer and beat together for 1-2 minutes or until a sticky dough is formed.

2. With wet hands, roll bits of dough the size of a crescent, coat them with flaked almonds and place them onto an oven tray lined with baking paper.

3. Bake at 180 C, 350 F for 18-20 minutes or until the bottom is firm, but the cookies are still pale in colour

4. Allow to cool on a rack and firm up further at room temperature before serving. Dust with icing sugar, if liked.

5. They will keep for up to 2 weeks in an airtight container