1 cup (250 ml) icing sugar

3/4 cup (180 ml) ground almonds

1 cup (250 ml) sugar

5 egg whites

1 tablespoon (15 ml) Amaretto (almond liqueur)

1 cup (250 ml) sliced almonds, toasted

With the rack in the middle position, preheat the oven to 150 °C (300 °F). Line two baking sheets with parchment paper. On the back of the paper of the first baking sheet, trace two 18-cm (7-inch) circles and a third on the back of the paper of the second baking sheet.

In a bowl, combine the icing sugar and ground almonds. Set aside.

In the top part of a double boiler, combine the sugar, egg whites and amaretto. Gently warm that mixture, stirring constantly with a whisk. When the sugar has completely dissolved and the mixture is warm, remove from the double boiler.

Beat the egg whites mixture with an electric mixer until stiff peaks form. With a spatula or whisk, fold in the dry ingredients

With a pastry bag fitted with a 1-cm (1/2-inch) plain tip, form two discs with the batter on the first baking sheet by making them slightly bigger than the traced circle and shape a smaller disc of batter, inside the line, on the second baking sheet.

Sprinkle with 60 ml (1/4 cup) of almonds and bake for about 45 minutes. Let cool completely.

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