Step by step recipe:

1. 2 min.

   Prepare the amaretti mixture

   
   
   Weigh out 300 g caster sugar. Set aside.
2. 2 min.
   Weigh out 350 g ground almonds. Set aside.
3. 3 min.
   Beat 4 egg whites. Halfway through, while still beating, add 2 tablespoonsful taken from the 300 g caster sugar.
4. 3 min.
   When the egg whites are fully beaten and glossy, reduce the speed slightly and gradually add the rest of the sugar.
5. 1 min.
   When all the sugar is mixed in, stop beating and tip in the ground almonds, all in one go, with 3 drops bitter almond essence.
6. 4 min.
   Fold in gently with a soft spatula...
7. 
   ...until evenly mixed. Do not mix for too long as there is no need to mix really thoroughly.
8. 5 min.

   Form the amaretti

   
   Preheat the oven to 390°F (200°C).
   
   Make the amaretti straight onto a sheet of cooking parchment laid on a baking sheet. It is best to pipe them, using a forcing bag, but you can shape them with 2 teaspoons instead; the shape will just be less regular.
9. 2 min.
   If your amaretti have points on the top, you can smooth these down with a teaspoon dipped in milk.
10. 1 min.
    Dust with icing sugar if desired.
11. 40 min.

    Cook the amaretti

    Bake for about 40 minutes, until the amaretti are just beginning to take on a creamy colour.