Chop all the almonds in a blender and add 125 grams of sugar. Whip the egg whites with the remaining sugar and mix slowly little by little the two bodies. Pour the mixture into a pastry bag and place small balls on a baking sheet covered with parchment paper. Sprinkle the macaroons of Sassello with icing sugar, let them rest for half an hour and then cook them to 160A for 20-25 minutes until they begin to darken.
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