Delicate Amarettini

Preheat the oven to 150 °C fan (conventional oven: 175 °C) and line two baking sheets with parchment paper.

Mix the almonds and sugar and grind very finely in a food processor.

Lightly beat 2 egg whites. Gradually fold in the almond-sugar mixture and half a vial of almond extract until a firm dough forms.

Use 2 teaspoons to scoop small mounds and place them on the prepared sheets with some space between them.

Whisk 1 egg white and brush it thinly over the dough mounds.

Evenly sprinkle pearl sugar over them.

Bake the sheets one after the other for about 25 minutes, then let the amarettini cool on the sheet.