Amaretti Biscuits

I got this recipe from my new cookbook The Big Book of Baking. The recipe was called 'Almond Macaroons', though I prefer the Italian name Amaretti biscuits. Macaroons are made with egg whites and coconut. Macarons are a complicated French biscuit made with almond meal and egg whites, with some sort of cream sandwiched between. People on TV (*cough* MasterChef), pronounce Macarons 'Macarooooons'. They're wrong.

Anyways, Ameretti are an Italian cookie made with almond meal, sugar and egg whites. That's all. The recipe called for halved blanched almonds to be placed on top, but I prefer the colour and ease of a whole almond. This recipe also added a drop of almond essence, though I don't think it's at all necessary. They were delicious morsels eaten with tea.
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Recipe

Obtained from The Big Book of Baking

Makes around 12

1 egg white
85g ground almonds (almond meal)
85g caster sugar plus extra for rolling
1/2 tsp almond extract (optional)
Around 12 almonds

1. Preheat oven to 180°C. Line two baking trays with baking paper.

2. Beat the egg white with a fork until frothy, then stir in the ground almonds, sugar and almond extract, mixing to form a sticky dough.

3. Using lightly sugared hands. roll the dough into small balls and place on the prepared baking trays. Press an almond into the centre of each.

4. Bake in preheated oven for 15-20 minutes, or until pale and golden. Place on wire rack to cool.