Put the peeled, lightly toasted almonds in a food processor with the sugar,vanilla, starch and grated lemon rind. When the mixture has turned to powder, add the egg white, almond flavoring and stir again.Put the dough in a bowl, dampen your hands and roll the dough into little balls, a bit at a time.Flatten the balls and place a drained amarena in the center of each one, before folding the dough over the amarena, and press the edges carefully to close. Put the little balls on a baking tray covered with greaseproof paper and bake in a pre-heated oven at 180°C for 10 – 12 minutes.Wait for the almond and amarena mouthfuls to cool and then remove them from the baking tray. They can be kept in a tin for several days.
Recipe by soniatim