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Biscuits introduced by the Arabs, with a base of sweet and bitter almonds.
The almonds are blended together with sugar and egg whites, depending on how much the egg whites are whipped, the amaretti can be more or less dense. Also if they are cooked at a low temperature for a long time, you will have crunchier biscuits, while at a high temperature for a short time, you will have softer biscuits.