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1
Position racks in the upper and lower thirds of the oven; preheat the oven to 300F (150C).
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2
Line 2 baking sheets with parchment paper or silicone baking mats.
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3
In a food processor fitted with the metal blade, pulverize the almonds with the flour and powdered sugar until the almonds are very finely ground.
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4
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
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5
Add the salt, increase the speed to high, and continue whisking until the egg whites begin to hold their shape.
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6
Add the granulated sugar 1 tablespoon at a time and continue whisking until the whites form shiny, stiff peaks.
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7
Sprinkle one-third of the almond mixture over the whipped egg whites and fold using a rubber spatula.
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8
Fold in the remaining almond mixture in two additions, adding the almond extract with the last addition.
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9
Using a pastry bag fitted with a plain 1/2-inch (1.5-cm) tip, pipe mounds of batter that are 1 1/2 inches (4 cm) in diameter on the prepared baking sheets, spacing them about 3/4 inch (2 cm) apart.
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10
Bake, rotating the baking sheets midway through baking, until the cookies are lightly browned, about 20 minutes.
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11
Turn off the oven and let the cookies dry in the oven for 20 minutes.
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12
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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13
Let cool completely.
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14
Amaretti can be stored in an airtight container for at least 2 weeks.
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15
If you dont have a pastry bag, fill a plastic freezer bag with the batter and snip off a corner to form a 1/2-inch (2-cm) opening for piping.
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16
You can also use 2 teaspoons to form mounds of batter that bake up into rustic-looking amaretti.
