Bitter Almonds

Mary Taylor Simeti & Maria Grammatico (1994)

This books records the memories of woman who spent her adolescence in an orphanage in Sicily run by nuns. The nuns used to prepare almond-based sweets and cakes to raise funds. As well as recording her experience of growing up in this institution she also gives some of the recipes she learned while working there.

Amaretti

300 g whole unbleached almonds, toasted

250 g sugar

25 g plain flour

¼ tsp salt (optional)

4 egg whites

2 tsp almond extract (optional)

Preheat the oven to 150°C/300°F/Gas Mark 2. Line a baking tray with aluminium foil, and butter and flour it.

Combine the almonds, sugar, flour, and salt, if using, in a food processor. Process to a fine, crumbly powder. Transfer to a bowl and stir in the egg whites and almond extract, if using.

Drop the batter by the teaspoonful onto the baking tray, about 3 cm apart. Bake for 20 minutes, or until dry. Let cool slightly on the baking tray, then transfer to a rack to cool completely.

Store in an airtight container.

Simeti, Mary Taylor & Grammatico, Maria (1994). "Bitter Almonds" (Bantam Books, 2002). pp. 184-185.