MANDORLAS (AMARETTI)

These are not unlike macarons . Mandorlas (almonds) are an Italian speciality that are perfect for any festive occasion . Preheat your oven to 170 deg C Line 2 baking trays with baking paper . Beat 4 egg whites (@room temp)in a dry bowl with a whisk until foamy . In a separate bowl combine 500gm ground almonds , with 1 and 3/4 cups of castor sugar and 1 dsp of baking powder. Make a well in the centre and add 1/4 tsp of almond essence add the egg whites gradually , mixing all the time with a wooden spoon .....beginning at the centre of the bowl mixing in a circular motion unti the ingredients are blended .( This method will help prevent over mixing which will toughen the dough ) Now using the tips of your fingers form a sticky dough , the dough should be firm but not dry . Roll 1 tbs of the dough into ball, repeat with remaining xture and roll the balls in 1 cup of icing sugar to coat and place balls on trays . Press a glace cherry in the centre of each biscuit. Bake for 15 minutes until risen , cracked and slightly golden . Remove from oven , cool on tray for 5 minutes before transferring to a wire cooling rack.