A rainy Sunday afternoon. You have some egg whites sitting in the fridge for three days. It’s exactly the right time to make amaretti.
Stacked in a small pile in a bowl, they look like pebbles covered in frost. The cracked white crust hides a dark, almost brown-black interior that smells of roasted cocoa and toasted hazelnuts. Under your fingers, it yields slightly — firm on the surface, tender in the center. The taste is intense, a bit bitter, with that chewy quality that gently sticks to the palate without ever being cloying.
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