Ingredients:
(for around 30 cookies)
20 g roasted bitter almonds
180 g sweet almonds
2 egg whites
300 g icing sugar
Preparation:
Finely chop all the almonds together in a bowl; add half the sugar and then an egg white. Then gradually add the other half of the sugar and the second egg white. Work the mixture with your hands until well blended. Make little sausages, 3-4 cm wide. Divide these into pieces around a centimeter long, roll them and flatten them slightly. Arrange the cookies on a buttered and floured oven tray and sprinkle them with icing sugar. Cook in a pre-heated oven at 220° C for around half an hour.
Serve the macaroons cold.
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