Traditional italian amaretti biscotti served as a petit fours with coffee
Preheat the oven to 170C/325F/Gas 3
In a large bowl whisk the egg whites until firm.
Add the sugar and the almonds gently.
Add the amaretto and fold in gently until you have a smooth paste.
Place some greaseproof paper on a baking sheet lightly brushed with the butter.
Using a teaspoon spoon small dollops of the mixture atleast 2 cms apart as they will expand whilst cooking.
Bake in the oven for 15 minutes until golden brown.
«When the biscuits come out of the oven and are still warm sprinkle with caster sugar or chopped flaked almonds.»