Soft amaretti

Method

1. Heat the oven to 170°C/150°C fan/gas 3½ and line 2 baking sheets with non-stick baking paper. In a large mixing bowl, mix the ground almonds and granulated sugar with a pinch of fine sea salt.
2. In a large, spotlessly clean mixing bowl, whisk the egg whites until stiff using an electric hand mixer. Add a spoonful of the egg whites to the dry ingredients and mix together until almost combined, then carefully fold in the remaining egg whites in 2 batches, using a metal spoon,until only just combined. Add the amaretto (if using) and gently mix in.
3. Roll into balls using 1 heaped tbsp of the mixture at a time. Put each ball on the prepared baking sheets, spaced 3cm apart, then bake for 15-20 minutes until they have a very light brown crust. Leave to cool on the tray for 10 minutes, then slide the paper onto a wire rack to cool completely. Generously dust the biscuits with icing sugar to serve.