These light Italian biscuits are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish.
Preheat the oven to 170C/325F/Gas 3.
In a large bowl beat the egg whites until firm.
Mix the sugar and the almonds gently into it.
Add the amaretto liquor and fold in gently until you have a smooth paste.
Place some baking parchment on a baking sheet lightly brushed with butter.
Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart. as they will expand whilst cooking.
Bake in the oven for approximately 15 minutes until golden brown.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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