These almond based cookies, known as Amaretti, were born sometimes a few centuries ago in the area between Liguria and the lower part of Piemonte. In this area almond trees were very common, so why not using this gorgeous seed for something food-related? Even better if it’s a dessert, am I right?
There are two main variants: the traditional, dry and crunchy. The other, more recent one is soft, almost chewy and similar to marzipan. Today I am sharing with you the recipe of the soft Amaretti 😊 all you need is peeled almonds, sugar, egg white and (a little less traditional) a bit of essence or amaretto. The traditional recipes also use armelline, the seeds of peaches or apricots. Since it’s not season anymore, I didn’t use any.
The best part is that you can make a bunch and keep them for long term if you don’t mind them drying up. And you can use them in different recipes! Like my fantastic pumpkin and amaretti tortelli. If you want to scale up, double the amounts but check the cooking times – if you add more to one tray it will take a bit longer! Enjoy!
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