Amaretti Biscotti

3 egg whites from large eggs 3 cups (280 g) ground almonds 1 1/2 cup (190 g) minus 1 tbsp caster sugar (superfine sugar) 1/4 tsp vanilla extract 2 tbsp Amaretto liqueur

Preheat the oven to 170C/325F temperature. Line two baking trays with baking paper In a mixer, whip the egg whites to a firm tip. Fold the almonds, caster sugar and vanilla extract in the bowl. Slowly stir in the amaret. Apply just enough to render the mixture a dense paste.

Layer the caster sugar and icing sugar on two separate plates. Using a knife, pick out a portion of the mixture of cookies and shape it into a ball between your hands. Roll it in the caster sugar, then roll it in the icing sugar and put it on the baking tray.

Do the remaining dough until you've used it all up. Leaving some room between the biscuits when they stretch slightly while baking.

Using your finger to squeeze the biscuit balls a bit, then put them in the oven and cook for 15 minutes.

Remove from the oven and allow to cool for 5 minutes, then remove from the baking tray.