300g of sweet almonds (without shells)
200g of bitter almonds (without shells)
450g of sugar
3 egg whites
Boil the almonds briefly (5-10 minutes) so as to make it easier to peel off the skins. Once the skins are removed place the almonds in a mortar (or a blender) and crush them into a paste. Add the sugar and mix together until you form a paste.
Beat the egg whites until light and fluffy and then add to the almond paste a little at a time and fold together. Now divide the he almond mix into balls about the size of a walnut and flatten slightly (if you have seen amaretti biscuits before you know the kind of shape you are looking for). Place the amaretti on a baking tray lined with grease proof oven paper and cook in a pre heated oven at 160°C for half an hour.
Allow the amaretti to cool before serving. These biscuits keep for quite some time if stored in a sealed jar.