Oristano Macaroons (Sardinia)

Desserts

Ingredients

Sweet Almonds - 1cup

Bitter Almonds - 1/3 cup

Egg whites - 2

Granulated sugar - 1 cup

Rice paper

Confectioners sugar

Blanch the almonds in boiling water for about 1 minute and pull off their peels. Dry them in a warm oven, taking care not to color them, them chop or grind them finely until reduced to a powder. 

Beat the egg whites until stiff but not dry, and fold in the almonds and sugar. Pipe the mixture out on to circles or ovals of rice paper, each piece about 1 inch in diameter. Spread them out on a baking sheet and dust with confectioners  sugar, Leave for 4 hours.

Bake the macaroons in a moderately slow oven (350) for 15 minutes, or until delicately browned. Remove from the oven and allow to cool before trimming off excess rice paper. The macaroons may be served at once, or they will keep for sometime in an airtight container.

Makes 14 to 16 macaroons