215 gms – 1 1/2 cup blanched almonds
50 gms – 1 3/4 oz (a little more than 1 egg white) egg whites
140 gms – 3/4 cup granulated sugar
3 gms – 1/2 teaspoon ammonia bicarbonate powder
125 gms – 1 cup icing sugar
1 teaspoon bitter almond extract
Toast the almonds in a pre-heated oven at 200°C – 390°F for about 10 minutes or until golden brown. Let them cool down completely.
Blend the toasted almond together with the granulated sugar until you get a fine powder. Sieve the mixture to remove any lumps and put it in a bowl.
Add the ammonia bicarbonate, egg whites (NOT beaten) and almond extract and mix with a spatula until smooth. Cover with a tea towel and refrigerate it overnight.
The next day, make 45 to 50 small balls and lightly flatten them with your fingers.
Bake in a pre-heated fan-forced oven at 150°C – 300°F for 10 to 15 minutes.
Let them cool on the oven tray for 5 minutes, then transfer to a wire rack to cool down completely.
Note: Ammonia bicarbonate makes them lighter and crispier, but if you cannot find it, you can substitute it with baking powder. If using ammonia bicarbonate, do not add more than required or you may taste it in the baked cookies.
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