Crisp on the outside and chewy in the middle - the perfect amaretti. To get the crispiness you need to use granulated sugar. You could use coconut sugar for a darker colour, or at least use organic. And to get that lovely crackle look, roll in icing sugar before baking.

Makes 32
3 egg whites or aquafaba from a can of drained chickpeas
2 1/2 c ground almonds
1 c sugar (if I have to use granulated sugar I use organic golden sugar from Ceres)
1/2 tsp vanilla extract
1 tsp almond extract
20ml amaretto liqueur if desired

3 heaped tbsp caster sugar
3 heaped tbsp icing sugar 

Preheat the oven to 170C. Line 2 baking sheets with baking paper.

Whisk the egg white/aquafaba in a bowl until stiff peaks form. Fold in the almonds, sugar and extracts. If using amaretto add this last - enough so the mixture will still be firm.

Roll into 32 or so walnut-sized balls. Roll each one in the caster sugar, then the icing sugar, then place on your baking sheet. Once all the balls are on the sheets, flatten each one slightly.

Bake for 15 min, rotating the trays halfway. Transfer the amaretti to a wire rack to cool and crisp up completely.