3/4 cup (1/4 lb.) blanched almonds
2 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon almond extract

Cover the bottom of a cookie sheet with unglazed paper.

Blanch

3/4 cup (1/4 lb.) almonds

Using the electric blender or nut grinder, grind blanched almonds. Set aside.

Beat until frothy

2 egg whites

1/4 teaspoon salt

Add, one tablespoon at a time, beating thoroughly after each addition

1 cup sugar

Beat until stiff peaks are formed.

Fold in ground almondsd with

1/2 teaspoon almond extract

Drop by teaspoonfuls about 1 inch apart onto the unglazed paper.

Keep small and uniform.

Bake at 350 degrees F about 20 minutes or until very lightly browned.

[Makes] about 3 dozen Macaroons.

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Photo of store-bought amaretti: Mary Melfi

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