Ingredients
450 grams sugar
6 egg whites, room temperature
450 grams sweet almonds, finely ground (almost like flour)
100 grams bitter almonds (or regular sweet almonds if unavailable), finely ground (almost like flour)
1 teaspoon almond extract
1 lemon rind, grated
For rolling
about 450 grams regular [table] sugar
Directions
o Beat egg whites till stiff.
o Add sugar a little at a time.
o Add almond extract and grated lemon zest.
o Mix in ground almonds with spatula.
o Cover mixture with Saran [plastic] wrap and leave in fridge overnight.
o With teaspoon make little balls and roll in regular [table] sugar.
o Place balls of cookie dough on [greased] baking sheet (or one lined with parchment paper). Flatten balls a little with the palms of your hands or with a spoon.
o Place baking sheet on rack in mid-oven.
o Bake at 350 F degrees for 15-20 minutes.
Notes
The amaretti were made by Olga Palazzo; the photo was taken by Mary Melfi. | 
