Take 0,48 kg of fine sugar, 0,16 kg of bitter almonds and the same quantity of sweet almonds. Remove the peel and let them dry. Crush in the mortar with two egg whites and sift. Join the almonds with the sugar.
After that, form biscuits of the size of a nut. Let them bake at middle heat. Serve cold.
From. "Le ricette della nonna", collection of recipes from Ticino, edited by Noride Beretta-Varenna and Giovanna Sciaroni-Moretti, Dadò Locarno edition.