vegetarian
gluten freeHeat the oven
Heat the oven to 325° F. While it warms, line a baking sheet with parchment paper and set it aside.
Make the dough
In a large bowl, stir together the finely ground blanched sweet almonds, finely ground bitter almonds, and granulated sugar until evenly combined. Add the egg whites one at a time, stirring well after each addition, until a thick, sticky dough forms and no dry pockets remain. Keep pressing and mixing until the dough holds together when pinched.
Rest the dough
Cover the bowl and let the dough rest for 20 minutes so the almond meal can absorb the egg white and become easier to shape.
Shape and bake
Use your hands to pinch off walnut-sized pieces of dough, roll them into balls, and place them on the prepared baking sheet about 2 inches apart. Keep the tops rough and craggy instead of smoothing them out; that texture helps the amaretti crack beautifully. Bake for 15 to 18 minutes, until the tops are cracked and the edges are pale gold.
Cool and serve
Leave the amaretti on the baking sheet for 10 minutes to set, then transfer them to a rack to cool completely. Serve once the outsides are crisp and the centers are just tender.
