|Almonds||275 grams, ground|
|Pistachios||100 grams, ground|
|Caster Sugar||250 g, + extra for coating|
|Vanilla Extract||1 teaspoon|
Grind almonds and pistachios down, along with the salt.
Separate egg whites.
Add half of sugar to ground nuts, mix together.
Pour other half of sugar slowly into the egg whites, whisking until foamy, creating a meringue.
Preheat oven to 160 degrees F.
Take the meringue in 3rds, folding into the nut mixture, along with the vanilla.
Scoop about a teaspoon size of mixed batter, roll into a ball, then cover in white sugar & then confectioners / powdered sugar.
Place on a parchment lined baking sheet.
Bake 12-15 minutes.
Place half of the almonds and all of the pistachios and salt into a food processor and pulse until the pistachios are finely ground.
Add the remaining almonds and blend to combine, then tip into a large bowl and mix through about half of the sugar.
In a large bowl, whisk together the egg whites until foamy then slowly add the remaining sugar whisking until the meringue is in stiff peaks. Make sure the mixture is evenly combined.
Add the meringue to the almond mixture along with the vanilla.
Once fully combined, use an ice cream scoop to form the cookies, dropping them first into a small bowl of caster sugar, tossing to coat fully. This sugar coating gives the cookies the characteristic chew.
To give the look of amaretti, toss the cookies into icing sugar, rolling to coat fully and then shape into a ball.
Place the cookies onto the prepared baking trays, a few centimeters apart, bake for 12-14 minutes, until the cookies have the smallest hint of browning where the cookies are cracking.
Remove from the oven and allow to cool fully before enjoying.
What is caster sugar? In terms of texture, it falls somewhere between granulated sugar and confectioners sugar.