Amaretti di Sassello

Preheat your oven to 160°C. Line two baking sheets with parchment paper.

In a food processor, combine the bitter almonds with 50 grams of the granulated sugar. Process until the bitter almonds are very finely ground and well mixed with the sugar.

In a large bowl, combine the almond flour, the remaining 150 grams of granulated sugar, and the bitter almonds-sugar mixture. Mix well to ensure all dry ingredients are evenly distributed.