Almond Flour 250 gms
Beat egg whites until it turns foamy. In a mixing bowl add almond flour, castor sugar, almond essence and egg whites. Quickly form balls of 20 gms and roll it into the icing sugar. Arrange the little balls in a silk pad and press the upper part with three fingers. Bake the pizzicotti in a conventional oven at 145 C for 20 minutes. Serve pizzicotti with espresso coffee or with dessert wine.
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