Almond flower

Ingredients for 1 servings:

• 150 g almonds, ground, without skin
• 100 g sugar
• 2 packets of vanilla sugar
• 3 drops of bitter almond flavor
• 1 egg white
• Powdered sugar, for rolling
• 12 almonds, whole, peeled, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Italian almond pastries

Mix the peeled ground almonds with the sugar and vanilla sugar. Add the bitter almond oil. Add the liquid egg whites to the mixture and knead until smooth (this recipe is perfect for using up leftover egg whites). Form chestnut-sized balls and roll them in powdered sugar. If desired, garnish with a peeled almond in the center and place them on a baking sheet lined with baking paper, leaving space between them, and press down lightly. Bake at 180°C (top/bottom heat) for about 12 minutes. Tips: The basic recipe can be adapted to produce different variations: Lemon: Swap the bitter almond flavoring for lemon flavoring. For rolling before baking, mix the powdered sugar with a little lemon sugar if necessary. Orange: Swap the bitter almond flavoring for orange flavoring. For rolling before baking, mix the powdered sugar with a little orange sugar if necessary. Walnut: Roll in chopped walnuts before baking, then add 1 walnut for garnish. Amarena: Fill the basic recipe with an amarena cherry and roll in chopped almonds before baking. Pistachio: Use ground pistachios instead of the ground almonds in the dough. Use chopped or sliced ​​pistachios for rolling in the dough before baking.