Begin by sifting the icing sugar to ensure it is fine and free of lumps. This can be done spoon by spoon, allowing it to fall gently through the sifter. Once sifted, the icing sugar should resemble snow.

In a separate bowl, whisk the egg white with sugar and vanilla extract until the mixture is smooth. The vanilla extract will provide a subtle depth of flavour to the biscuits.

Gradually add the almond meal to the egg mixture, stirring continuously to form a dough. The consistency of the dough should be similar to Play-Doh, soft and easy to handle.

Next, take a teaspoon of the dough and roll it into a ball using your hands. Coat the ball thoroughly in the icing sugar, ensuring an even layer. Place the coated dough balls onto a baking tray, ready for baking.

Gently press a finger into the centre of each ball to create a small indentation, characteristic of traditional amaretti biscuits.

Bake the biscuits in a preheated oven for approximately 10 minutes at 180°c. The biscuits should have a golden appearance, with a chewy and slightly crisp texture on the outside, and a soft, almond-infused centre.

Once baked, allow the biscuits to cool before serving and dust with extra icing sugar. The finished product should exhibit a delicate almond flavour, balanced by the sweetness of the icing sugar coating.