In a food processor, grind the almonds with the sugar until their texture resembles a fine powder. It’s best to grind them in small batches.
Beat the egg whites into meringue.
Add the meringue to the powdered almonds and sugar and mix gently to incorporate.
Form small, almond shaped balls with your hands and layer them on a baking tray.
Bake at 120°C for 20-25 minutes.
Spray them with floral water as soon as they get out of the oven and let the amygdalota cool down.
Once at room temperature, roll in icing sugar to coat.