Sardinian Macaroons (Sardinia)

Desserts

Ingredients

Almonds - 3/4 pound

Confectioners sugar - 3/4 pound

Egg white, stiffly beaten - 4

Juice of 1 lemon

Blanch the almonds in boiling water for 1 minute. Drain, cool and peel them. Spread them on a baking sheet and dry them out in a cool oven for 15 minutes, turning them from time to time and taking care that they do not color. Cut the almonds into slivers.

Fold the sugar into the beaten egg whites together with the almonds and lemon juice. Cover a baking sheet with greaseproof paper and place teaspoonfuls of the mixture on it, spaced well apart. Bake in a slow oven (325F) for about 25 minutes, or until the macaroons are lightly colored. Allow them to cool before detaching them from the paper.