This recipe sponsored by: Gino recommends: to eat them warm or alternatively cool them on a tray until firm and crispy. Best with Italian coffee or ice-cream. Buy from nifeislife.com
Serves 4

Butter, for greasing
4 medium egg whites
350g caster sugar
350g ground almonds
30ml Amaretto liqueur

Preheat the oven to 180°C/350°F/gas mark 4 and line a baking tray with greaseproof paper. Lightly grease with the butter.

Whisk the egg whites in a large, clean, dry bowl until stiff and firm. Gently mix in the sugar and almonds. Pour in the Amaretto and fold
in carefully to make a smooth paste.

Use a teaspoon to place small heaps of the mixture on the lined tray, spaced about 3cm apart to allow for expansion during cooking. Bake
in the centre of the oven for about 15 minutes until golden brown.

Enjoy warm or dry the biscuits on a rack until crisp and firm.

Best served with coffee or ice cream.