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Fit the K beater to the machine.
Pre heat the oven to 150ºC.
Line the baking tray with parchment paper.
Add Ingredients 1 (almonds, sugar, bicarbonate of soda) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 2 minutes or until combined.
Add Ingredients 2 (egg whites, vanilla, amaretto) into the Mixer bowl.
Mix on speed 5 for 30 seconds.
Scrape down the bowl.
Mix on speed 5 for 30 seconds.
Transfer the contents of the Mixer bowl into the piping bag.
Cut a 1 ½ cm hole the end of the piping bag.
Pipe the mixture, evenly spaced, into 2 ½ cm rounds onto the baking tray.
Smooth the tops with a damp pastry brush or finger.
Dust with Ingredients 3 (icing sugar).
Bake for 20 minutes at 150ºC.
Leave to cool on a wire rack.
Serve.
Fit the K beater to the machine.
Pre heat the oven to 150ºC.
Line the baking tray with parchment paper.
Add Ingredients 1 (almonds, sugar, bicarbonate of soda) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 2 minutes or until combined.
Add Ingredients 2 (egg whites, vanilla, amaretto) into the Mixer bowl.
Mix on speed 5 for 30 seconds.
Scrape down the bowl.
Mix on speed 5 for 30 seconds.
Transfer the contents of the Mixer bowl into the piping bag.
Cut a 1 ½ cm hole the end of the piping bag.
Pipe the mixture, evenly spaced, into 2 ½ cm rounds onto the baking tray.
Smooth the tops with a damp pastry brush or finger.
Dust with Ingredients 3 (icing sugar).
Bake for 20 minutes at 150ºC.
Leave to cool on a wire rack.
Serve.