1 beat the egg whites to stiff peaks with a pinch of salt and fold in the powdered sugar several times. gently fold in the almond powder, then the spirits and bitter almond extract.
2 make regular balls of approximately 1.6 oz (45 g) (14-15 balls).
3 roll the balls in icing sugar, place them on a tray with parchment paper. immediately flatten the balls with the back of a clean and dry tablespoon.
4 let "crust" for 30 to 60 minutes at room temperature.
5 preheat the oven to 300°F (150°c), convection heat (fan-forced, important for the result). place the tray in the lower third and bake for 25 minutes.
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