Amaretti (Almond Cookies)

If your oven bakes unevenly, rotate the tray halfway through.

Break up any lumps in the sugar with your fingers.

If the dough is too dry, work in a little water teaspoon by teaspoon; if it's too soft, let it rest briefly so the almonds can absorb moisture.

Lightly moisten your hands to prevent the dough from sticking.

To make evenly sized amaretti, measure the roll before cutting and mark equal-length pieces.

They should remain fairly light; it's better to take them out sooner rather than later.

Place parchment paper under the rack so the syrup drips cleanly and doesn't stick.