1. Preheat the oven to 170 °C and line a baking tray with baking paper.
2. In a bowl, mix the ground almonds with the sugar.
3. Beat the egg whites with a fork just until frothy (no need for stiff peaks), add them to the almond mixture with the almond extract and mix by hand or with a spoon into a sticky, shapeable paste.
4. With wet hands, shape walnut-sized balls and roll each one generously in icing sugar.
5. Place them on the tray 3 cm apart and press the tops down slightly with two fingers.
6. Bake for 13-15 minutes until the surface cracks and the bottoms are lightly golden but they're still soft inside; let them cool on the tray.
Tip: Biscuits from Liguria and Piedmont that are naturally gluten-free; the secret of softness is not to overbake them - they stay soft for a week in an airtight container, and they're great with coffee or as an ingredient in bonet and stuffed peaches.
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