Amaretti almond cookies

Separate the eggs, keeping the yolks for another use.

Mix the almond meal and caster sugar in a large bowl with a spoon or the hands.

Whisk the whites fast, or with a hand mixer, adding a little icing sugar, until foamy with the consistency of a meringue; whisk in the vanilla.

Add the meringue to the almond mixture, fold in gently, then mix by hand to a moderate dough, soft but firm.

With wet hands to stop sticking, scoop teaspoon portions, roll into balls and squash slightly.

Roll each in icing sugar until completely covered; it protects the cookies in the oven and gives a crisp outside.

Place on the tray with space to spread and press each gently with one or two fingers without breaking it.

Bake in a fan-forced oven at 180 C for 15 minutes, checking at 12 for a golden brownish colour; these took 14 minutes in total.

Wait at least 5 minutes, as they are soft out of the oven, then move to a plate; extra icing sugar optional.