Grind almonds to a
rough paste in a mixer. Transfer into a mixing bowl. Add icing sugar and mix with a fork.
Add refined flour and
mix till the mixture resembles breadcrumbs.
Beat egg whites in
another bowl till frothy with a hand blender. Add caster sugar, a little at a time, and continue beating till frothy.
Add egg mixture to the
ground almond-flour mixture, a little at a time, and fold in gently so that the egg mixture does not lose its fluffiness. Add almond essence and salt and mix gently.
Line a baking tray with
butter paper brushed with some butter on both sides. Put spoonfuls of the amoretti batter keeping a space of an inch between each spoonful as it will rise and spread while baking. To make them appear neat, wet your fingers and shape the dough into round cookies.
You can use a piping
bag or plastic bag shaped into a cone with its tip cut, put the batter in it and squeeze out perfect round shaped cookies.
Place the baking tray
in the preheated oven and bake for 40 minutes.
Take the tray out, cool
down to room temperature and serve.