Amaretti (Italian Almond Cookies)
Source: Joy Of Cooking
Yield: 4 dozen

These delicious little cookies are another kind of almond macaroon-a homemade version of the ones sold wrapped in colored tissue paper and packed in red tins.

1 3/4 cups whole almonds -- unblanched (9 ounces)
1 cup sugar -- (7 ounces)
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 pinch freshly ground black pepper
4 large egg whites
1 teaspoon almond extract
1/2 teaspoon vanilla

Preheat the oven to 300F. Line cookie sheets with parchment paper or aluminum foil. If using aluminum foil, butter and flour each sheet.

Spread the almonds in a baking pan and toast in the oven, stirring frequently, 5 to 8 minutes, until evenly brown. Set aside to cool thoroughly.

Transfer to a food processor fitted with a steel blade. Add and finely grind the sugar, flour, salt, and black pepper. Transfer mixture to a large bowl. Add the egg whites, almond extract and vanilla. Stir a few seconds to combine thoroughly. Drop by measuring teaspoonfuls onto sheets, spacing about 1 inch apart.

Bake on middle oven rack 25 minutes for chewy cookies and 30 minutes for crisp ones. Transfer parchment or foil to wire racks. Remove amaretti with a spatula only when thoroughly cool.

Store, airtight, in a cool place, for several weeks, or freeze for up to 3 months.