Vanilla and orange blossom water amaretti

2 (67 g approx.) medium egg whites
pinch of sea salt
240 g almond flour
100 g caster golden sugar
60 g powdered sugar
1/2 vanilla pod, seeds only
1 tbsp orange blossom water

topping
80-100 g powdered sugar


Heat the oven to 160°C.

In a bowl, whisk egg whites with salt until stiff peaks form (but not dry). Add flour, sugars, vanilla orange blossom water and candied zest and mix. Roll small balls, then roll them in powdered sugar and then make your desired shape, which I like to make like in the picture, like a diamond.

Place on a pan 2 cm apart. Bake for 16 minutes and leave 5 minutes in the oven with the door ajar. Take out and place on a cooling rack to cool completely.

Place
Le Palace De Menthon
Instagram
Website

Flowers and all flower arrangements
Nebbia Studio and especially Justine
Instagram
Website