Tuscany
Preparation - Medium
25 Macaroons

1 1/3 cups almonds, peeled and toasted
3/4 cup granulated (caster) sugar
1 1/3 cups confectioner's sugar
pinch of vanilla powder
2 egg whites, beaten
25 rounds, rice paper

Pound or grind the almonds to a powder
Add the granulated sugar, and half the confectioner's sugar
Add the vanilla, and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture.
Put a little of the mixture on each round of rice paper.
Shape into diamonds and sprinkle with remaining sugar.
Leave overnight.
Bake in a slow oven (325 degrees F) for about 20 minutes, eonugh to dry the macaroons to your taste - remove them before they brown. Let cool and dust with sifted sugar.