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Amaretti
A flourless, crisp almond macaroon.

type: drop
makes: 2-1/2 dozen

2 egg whites
1 cup sifted powdered sugar
1 tablespoon amaretto or 1 teaspoon almond extract
1/2 teaspoon vanilla
1 cup almonds, ground

Preheat oven to 350F.
Line cookie sheets with parchment paper.
Beat egg whites to soft peaks.
Slowly add sugar, amaretto, and vanilla and beat until stiff peaks form.
Fold in ground almonds.
Drop by the spoonful onto cookie sheets about 2" apart.
Bake 10-12 minutes or until pale brown.
Turn oven off and leave cookies in oven for 30 minutes.
Transfer to wire racks.

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