烘焙材料：300克 杏仁面 ，30毫升 意大利杏仁酒 ，300克 砂糖 ，100克/3个 大蛋白 ，糖粉
制作步骤：烤箱预热至150C/300F。烤盘抹上少许油，然后垫上烤纸备用。杏仁面和砂糖放入盆里混合。蛋白打至硬性发泡，分次加入杏仁面拌匀。然后洒入杏仁酒轻轻将材料拌至均匀顺滑。
将拌好的杏仁混合物放入挤花袋内，直接挤出均匀的圆堆状放在备好的烤盘内。烘焙过程中，饼干会膨胀，所以每块生饼胚间要留出2厘米左右的间距让其有释放的空间。入预热好的烤箱烘焙25分钟左右直到金黄。取出后趁温热洒上糖粉，稍晾片刻后即可将饼干移出烤盘。
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Ingredients ：
300 g Almond, ground
30 ml Amaretto liqueur
300 g Sugar
100 g / 3 Egg whites, large
Confectioners' sugar fur dusting
Method ：
Preheat oven to 150C/300F. Place parchment paper on baking trays lightly brushed with oil. Combine ground almond and sugar together in a bolw. Beat the egg whites until firm and gradually fold into the almond mixture until combined. Add the amaretto liquor and fold in gently until you have a smooth paste.
Fill the pastry bag with the almond mixture. Pipe even mounds onto the parchment paper, spacing mounds 2 cm apart as they will expand during the baking process. Bake for 25 minutes in the preheated oven until golden. Remove from the oven and dust with confectioners' sugar while still warm. Allow them to cool a bit and then remove from the tray.
