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Amaretti are made following an ancient recipe dating back to the 1800s, which consists of almonds, egg whites, sugar and apricot kernels, the ingredient that gives them that bitter distinctive taste.
The amaretto, with its round and slightly squashed-shape and a soft and fragrant middle, is prepared by delicately rolling small portions of dough onto a tray, baked in the oven and then wrapped in the traditional bow shaped paper. In addition to the traditional versions, a wide variety of different flavoured amaretti are also produced.
Recipe: finely chop 125 gr of almonds with 50 gr of apricot kernels, add 225 gr of sugar and mix together.
Beat the whites of 2 eggs until stiff and slowly add to the mixture, a little at a time. Pour the mixture into a pastry bag and pipe small balls onto a tray lined with parchment paper. Allow to rest for half an hour and then bake in the oven at 160°C for 20-25 minutes. Decorate with icing sugar.
Included in the National and Regional lists of Traditional Products
