Chewy almond biscuits
So these are a Dutch type of biscuit or cookie called bitterkoekjes. They are probably most similar to the Italian ammaretti biscuit, but these are a bit more chewy. You will need almond extract that is made with bitter almonds to get that typical taste. If you can find it, you could use a splash of ammaretto liquor.
You will need:
2 egg whites
100 gr ground almonds
200 gr caster sugar
a few drops of almond extract
And this is how you make them.
Preheat the oven to 200 degrees celcius. Line a baking tray with baking paper.
Put all the ingrediënts in bowl and stir them well. You'll need to have a mixture that is pipable, so if it's to stiff you can add a little bit of water. But don't add to much, because it does need to hold it's shape when piping and not spread out too quickly.
Put the mixture in a piping bag with a large nozzle. On the baking tray pipe small rounds, about the size of a walnut, of the mixture. They will spread to about twice the size, so make sure you'll leave enough space inbetween each biscuit.
Bake them in the preheated oven for about 15 minutes. I've made mine quite large, they're about 2 inches. You could make them a lot smaller too, just reduce the baking time. When they look a nice golden brown they are done. Carefully lift them of the tray and let cool on a wire rack.