MAIN INGREDIENTS
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
The Sicilian version is made with egg whites, sugar, and both bitter and sweet almonds, preferably the world-famous ones grown in the province of Syracuse, in south-eastern Sicily, around the cities of Noto, Avola, Rosolini, and Canicattini Bagni.
Besides almonds, Sicily is also renowned for exquisite pistachios, so it is also possible to stumble upon amaretti made with pistachios instead of almonds.
Legend says that these crispy bittersweet cookies were invented some three centuries ago when the Cardinal of Milan visited the town of Saronno in Italy. Two young lovers, Giuseppe and Osolina, presented him with sweets made from a mixture of sugar, apricot kernels and egg whites, wrapped in pairs, which symbolized their love.
The Cardinal was very pleased with the gift, so he gave his blessings to the couple, who got married and lived happily ever after. Although the name amaretti di Saronno is often generically used for any crispy amaretto cookie, the exclusive right to produce these airy Lombardian cookies under that name is in the hands of the Lazzaroni family.
MOST ICONIC Amaretti di Saronno
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
The crispy variant of this cookie is world-famous, but the small town of Sassello in Liguria is renowned for its round-shaped, very soft and chewy amaretti, with an almost marzipan-like interior, due to a very high percentage of almonds in the dough.
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
Mombaruzzo, a small town near Asti in Piedmont region is renowned for their version – crunchy amaretti di Mombaruzzo, made with sugar, egg whites, sweet almonds, and finely ground apricot kernels.
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
Lombardy's version, amaretti di Gallarate, are made with sugar, egg whites, and both sweet and bitter almonds – they are very soft, irregularly shaped, and dusted with powdered sugar before serving.
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
Casperia, a city in the province of Rieti, is renowned for their version of amaretti cookies made with egg whites, sugar, bitter almond essence, vanilla, and toasted hazelnuts instead of typically used almonds.
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
Especially popular in Lazio are the soft and oval-shaped amaretti of Guarcino, made with almonds, both sweet and bitter ones, fresh egg whites, powdered sugar, and a dash of salt, placed on a wafer paper disc before baking. The region offers one more interesting spin on the amaretti cookies; in Casperia, a municipality in the province of Rieti, the amaretti Casperiani are made with egg whites, sugar, almond essence, vanilla, and hazelnuts instead of almonds.
VARIATIONS OF Amaretti (Lazio)
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
In Spilamberto, a municipality in the province of Modena, you can try amaretti di Spilamberto - soft, bittersweet, long-lasting cookies that are part of the region's gastronomic tradition ever since the 17th century. They are considered to be the predecessors of another Emilia-Romagna's version, amaretti di Modena, made with both sweet and bitter almonds, sugar, and egg whites.
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
Amaretti from the region of Molise might be a big surprise for those expecting crispy bitter-sweet cookies; made only with peeled almonds, whole eggs, and flour, these easy to make cookies are soft and chewy, with a strong almond flavor. They don't contain added sugars, which presents a healthier way to satisfy one's sweet tooth.
Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar.
Tuscany's version is known as amaretti di Carmigiano, also known as amaretti di Fochi (which is the name of the bakery in the town's main square where they can be bought). Made with egg whites, sugar, and both sweet and bitter almonds, they are soft, imperfectly shaped, and smaller than other varieties, with a typical amber color and strong almond aroma.
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