Perfect Italian cookies with almond flavor.
- 1 white chicken egg,
- 1 tbsp. rice starch,
- powdered sugar – 85 grams,
- ground almonds – 85g
- Almond flavoring – a couple of drops (according to the instructions),
- pinch of sea salt.
Put the rice in a coffee grinder and grind it into starch.
Also in a coffee grinder grind the sugar to powder.
Pour boiling water over the almonds for 10 minutes. Peel the almonds from the skin. Dry in oven. Grind in a food processor to a fine crumb. add the rice starch, powdered sugar and a pinch of salt to the almond powder.
Whisk the egg whites until they are stiff.
Gently combine the beaten egg whites with the almonds in several steps.
Add the almond flavoring. Mix the dough thoroughly with a silicone spatula until smooth.
Roll the dough into balls the size of walnuts.
Option 1 – sprinkle powdered sugar on a baking tray.
Option 2 – roll in powdered sugar (like me)
Place on parchment-lined baking sheet. Leave about 5 cm distance between balls so cookies won’t stick together during baking.
Bake for 15-20 minutes at 180°C
To preserve the crispiness, store the cookies in an airtight container.