150 g peeled almonds
150 g of butter at room temperature
150 g of sugar
5 fresh eggs
Recommended wine: Valdobbiadene Prosecco Superiore di Cartizze D.O.C.G. Dry
Separate the egg whites from egg yolks into two bowls (will be used only the egg whites). Grease well with butter a large baking sheet and set aside. Finely chop the almonds. Soften the butter in a pan for a few minutes before taking the heat. Pour the butter in a large bowl, combine sugar and mount it with a whisk until frothy; add egg whites also already continuing to mount the mixture and gradually also combine the ground almonds. Then mix gently, making sure that all of mix perfectly. On a baking sheet and then, with the help of a medium teaspoon, pose of the piles of the same amount of compound (well spaced from each other). Place in the oven at 180 C degrees and bake the cookies for about ten minutes at least, as long as the surface is golden. And ‘it allowed immerse them in the recommended wine!