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Wine pairing:

Panizzi Passito di Toscana IGT

Easter almond cookies

Beat the egg whites until stiff, then add the baking soda and sugar, finally add the almonds. Grease a baking sheet covered with parchment paper,

spread a thin layer of sugar on the paper, then with a spoon distribute the doses of mixture well-spaced between them. Put the tray in the oven previously heated to 100 °C and cook the cookies for half an hour.

(8 people): 4 egg whites, 250 g of sugar, 300 g of sliced ​​almonds, 1 pinch of baking soda, butter to taste.