For the Amaretto soufflé, grate the almonds finely. Mix the powdered sugar with the almonds, add the yolks and amaretto and stir to a uniform mass.
Beat the egg whites until stiff and carefully fold into the almond mixture. Grease the soufflé molds and sugar them with granulated sugar. Pour in the soufflé mixture, place in the preheated oven on the middle shelf and bake at 180 °C for about 25 minutes.
Preparation Tip:
Garnish the soufflé Amaretto as desired and serve.
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