Tuscan Almond Cookies (Ricciarelli)

Preheat oven to 160°C (320°F) and line a baking sheet with parchment paper.

Toast 1g slivered almonds in a dry pan over medium heat for 2 minutes until fragrant, then chop finely.

Whisk 33g egg white until stiff peaks form, then fold in 85g sugar gradually until thick and glossy.