Polish Almond Cookies (Amaretti)

For the Meringue

• 2 large egg whites (room-temperature)
• 3 1/2 ounces sugar

For the Cookies

• 7 ounces ground almonds
• 3 1/2 ounces sugar
• 2 to 3 drops almond oil (or 1 to 1 1/2 teaspoons almond extract)
• Pinch cinnamon

In a medium bowl, whip the 2 large room-temperature egg whites until they are stiff. Gradually add the sugar while continuing to whip. The meringue should be so stiff, you can cut it with a knife. 

Heat the oven to 350 F.

Line cookie sheets with parchment paper and set aside.

In a separate large bowl, mix together the ground almonds with the sugar, almond oil, and a pinch of cinnamon.

Stir in a dollop of the meringue to lighten the nut mixture.

Gently fold in the remaining meringue, trying not to deflate the volume.

Using a scoop, drop equal portions of cookie batter onto the prepared pan.

Bake about 15 minutes or until cookie bottoms are lightly brown and the tops are crackly.

Cool completely on a wire rack.

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