Siennese Macaroons (Tuscany)

Desserts

Ingredients

Almonds, peeled and toasted - 1 1/3 cups

Granulated sugar - 3/4 cup

Confectioners sugar - 1 1/3 cups

Vanilla powder or vanilla sugar - pinch

Egg whites, beaten - 2

Rice paper - 25 rounds

Pound or grind the almonds to a powder; add the granulated sugar and half the confectioners sugar. Add the vanilla and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture. Put a little of the mixture on each circle of rice paper. Shape into diamonds and sprinkle with the remaining sugar. Leave overnight.

Bake in a slow oven (325F) for 20 minutes or so, just long enough to dry the little macaroons. Remove them before they brown. Leave to cool and dust with more sifted sugar.