Ingredients
4 eggs
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons Magic baking powder
2 oz almond extract
1 cup almonds, with skin, ground fine*
3 cups flour (sifted)
4 tablespoons of water
* Raw almonds [NOT roasted] with their skin still on and freshly ground at home in a food processor will result in better-tasting cookies than store-bought ground blanched almonds.
Directions
In a medium bowl of an electric mixer, beat eggs with white and brown sugar.
Add oil and beat some more.
Add water and almond extract.
Add ground almonds.
Sift flour and baking powder together.
Add flour mixture to wet ingredients, until well incorporated.
Cover with Saran (plastic) wrap pressed onto the dough and refrigerate for at least 2 hours or overnight.
Roll into 1 inch balls and roll in granular sugar.
Place onto cookie sheet 2 inches apart.
Bake on the middle rack at 350 degree F for 15 to 18 minutes.
Notes
In Molise this recipe was considered a poor man's version of amaretti because the recipe was less expensive to make than the traditional amaretti.
The photo was taken by Mary Melfi; the "amaretti dei poveri" were made by her aunt, Rosina Melfi. | 
