Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
Pulse the Blanched Sweet Almonds together with a small portion of the Granulated Sugar in a food processor until you have a very fine almond meal; add one small Bitter Almonds (or a very small amount, since it’s potent) and pulse briefly so the flavor is well distributed.
In a clean bowl, whisk the Egg Whites until they hold soft peaks, then gradually add the remaining Granulated Sugar while continuing to whisk until the mixture is glossy and slightly stiff.
Gently fold the almond–sugar mixture into the whipped egg whites until a sticky, slightly thick dough forms—don’t overmix or you’ll deflate the whites.
Using a spoon or a small cookie scoop, form rounded mounds of dough (about walnut-sized). If the dough is very sticky, wet your hands lightly or dust them with a little extra Granulated Sugar before rolling each mound into a smooth ball.
Place the balls on the prepared sheet about 1 inch (2–3 cm) apart and lightly press each one to flatten slightly; if desired, sprinkle a little extra Granulated Sugar on top for extra sparkle.
Bake for about 15–20 minutes, until the cookies have a cracked surface and are just set with a pale golden tint—they should be crisp on the outside and still tender inside.
Remove from the oven and transfer the amaretti to a wire rack to cool completely so they firm up. Store in an airtight container for several days.
