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Mandorlini di Ponte
Ingredients
3 egg whites
120 g flour
300 g almonds
280 g granulated sugar
butter
Blanch the almonds in boiling water, peel them, and toast them in the oven.
In a baking dish, beat the three egg whites until stiff, add the sugar, mix gently, then place the dish over a double boiler. When the sugar has thickened, add the almonds, remove the dish from the heat and add the flour, mixing well until you get a fairly firm mixture. Drop spoonfuls of the mixture onto a buttered baking tray and bake. Let them brown in the oven at 180°C. Serve cold.
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