Makes about 20 cookies
3/4 ounce (20g) dry apricot kernels (or use 3/4oz/20g ground almonds plus 1 1/2 teaspoons almond extract
1 3/4 cups (200g) powdered sugar, sifted, plus more for rolling
1 3/4 cups 1 tablespoon (180g) ground almonds
2 1/2 ounces (70g) egg whites (about 2 egg whites)
In a food processor or spice grinder, grind the apricot kernels together with 1 tablespoon of the powdered sugar until you have a fine meal. (Or mix the 20 g 3/4oz ground almonds plus 1 1/2 teaspoons almond extract).
Transfer to a large bowl and add the 180g| 1 3/4 cups + 1 tablespoon ground almonds and the rest of the sugar. Stir to combine.
In a smaller glass or metal bowl, beat the egg whites to stiff peaks. Fold them into the dry ingredients until it all comes together into a sticky but even ball of dough.
Cover the bowl with cling film and refrigerate for 1 hour.
Next, preheat the oven to 180°C |350°F |gas mark 4 and line a baking tray with parchment.
Scoop a scant tablespoon of dough (about 20g | 3 /4oz) and work it between your palms to form a ball. Roll it in icing sugar, shake off any excess, flatten it slightly and set it onto the lined baking tray. Repeat with the rest. Ensure a couple of centimeters between each cookie—if one tray is not enough, bake in 2 batches, keeping the remaining dough in the fridge while the first batch bakes.
Place the tray in the upper middle part of the oven. Bake for 18 minutes, or until golden and wrinkly. Transfer to a rack to cool completely. Store in an airtight container or metal tin for up to 2 weeks.
Note: Apricot kernels, or else bitter almonds (armelline), are definitely worth seeking out for this recipe. They are known for being poisonous when ingested in high amounts, but the dose listed here is far from lethal. If you can’t find them, a few drops of almond extract make a fine substitution; just use more almond meal to make up for the weight difference.