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Amaretti

2 egg whites
1/4 teaspoon salt
1 cup sugar
1 cup chopped blanched almonds
3/4 teaspoon almond extract

Add salt to egg whites and beat until frothy.

Add sugar gradually, beating until mixture is stiff but not dry.

Add almonds and almond extract and fold in gently.

Drop almond mixture on buttered and floured baking sheet by the
teaspoon, shape into small mounds, leaving room between each mound.

Let stand 2 hours.

Bake at 190 degrees celcius for 12 minutes or until they are
delicately brown in colour. (375 F.)

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