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Ingredients
- 4 eggs
- 16 oz sugar
- 1 small bottle [45 ml] essence of Mandorle Amaro*
- 3 tablespoons cocoa powder
- 3 tablespoons flour
- 1 tablespoon Magic baking powder
- 1 kilo almonds, with their skin on, ground fine**
- 1/2 cup icing sugar for coating cookie dough
- A bitter almond extract from Italy sold in small bottles in Italian specialty shops; one can substitute bitter almond extract if unavailable.
- Raw almonds [NOT roasted] with their skin still on and freshly ground at home in a food processor will result in better-tasting cookies than store-bought ground blanched almonds.
Preparation
Step 1
•Beat first 6 ingredients.
•Add the ground almonds using all if possible.
•Form small balls coating them with icing sugar and placing on aluminum baking sheet.
•Bake at 350° F for 12 minutes.
•You can use a small-sized ice-cream scoop to get the desired shape and size.