- Canola spray oil for greasing
- 4 large free-range eggs, separated
- 350g caster sugar
- 350g almond meal
- 30mL amaretto
- Almonds, enough for decorating
- Icing sugar for dusting
Preheat the oven to 170°C.
Grease and line with baking paper your Sunday Bake Baking Trays.
Using a stand mixer, add the egg whites to the bowl and beat using the whisk attachment on medium/high until soft peaks form.
Remove the bowl from the stand and gently fold in the sugar, almond meal and amaretto to make a smooth mixture.
Using a teaspoon or a piping bag, space spoonfuls of the mixture approximately 3cm apart.
Gently press one almond into the top of each cookie.
Place on the middle rack of the oven and bake for 12 to 15 minutes, or until lightly golden.
Transfer to a cooling rack and dust with icing sugar before serving.