These cookies are an Italian offering, very simple to make but quite sophisticated. They are crumbly and delicate, and filled with pieces of toasty almonds. Though good to nibble on at any time, they could also be served instead of dessert or after, with liqueur and coffee.
Preheat oven to 160C. Line a baking tray.
Sift together the sugar, flour and baking powder.
Add egg whites and beat until well combined. Stir in almonds. The mixture will be quite wet.
Scoop spoonfuls of the mixture and place on baking paper leaving space between. Bake for 15-20 minutes or until golden. Let cool.