Ametllats (with egg whites)

Preparation

1. Preheat the oven to 180°C, with heat above and below, without using the fan.
2. Line a baking tray with parchment paper to prevent the dough from sticking.
3. In a bowl, mix the almond flour with half of the sugar, stirring well so that the ingredients are well combined.
4. Whip the egg whites to stiff peaks in another bowl. When they start to thicken, add the other half of the sugar and continue whipping until you achieve a soft and glossy meringue texture.
5. Incorporate the almond flour mixture into the meringue, carefully folding with sweeping motions until a homogeneous batter is obtained.
6. Wrap the dough in plastic wrap and place it in the refrigerator for 45 minutes to firm up.
7. Take small portions of dough with a dessert spoon and form balls by rolling them between your palms into a spherical shape.
8. Place the spheres on the baking tray, leaving space between them to prevent sticking as they bake.
9. Gently press the center of each sphere with a raw Marcona almond, embedding it and slightly flattening the ball.
10. Bake the cookies at 180 ºC for about 13-14 minutes in the middle part of the oven, ensuring they remain slightly al dente. Even if they appear pale, do not bake them longer.
11. If you want a more golden appearance, move the tray to the top part of the oven and switch to the broiler function. With the oven door open, watch constantly until the cookies gain a slight touch of color.
12. Let the cookies cool on a wire rack so they do not become moist underneath.