Amaretti

Amaretti

The amaretti (singular amaretto amaro, 'bitter' in Italian are cookies present in all regions of Italy made ​​depasta of almond paste, made with sugar, egg white, sweet and bitter almonds and apricot kernels. Might also incorporate spices, honey, milk, yeast, and, especially in industrial strains, preservatives.

Apart from the production in Italy, especially in Lombardy, the French have a long tradition, especially in Lorraine and in the Pyrenees Atlantiques, are also known in Argentina where they were taken directly from the great Italian immigration. [Citation needed]

origin

They were probably invented by the Arabs and from the Mediterranean basin, and especialmende from Sicily, passed on to the culinary traditions of Normans, Spanish and French. Pilgrims and convents accelerated diffusion due to the fact that there is little fresh perishable.

main varieties

This sweet has two different main versions: the amaretto di Saronno (crunchy and brittle) and di Sassello amaretto, sweet and similar to marzipan.

The di Saronno Amaretto is widely used in some traditional desserts like ripiene pesche alla Piemontese, the bonet and some tiramisu.

Both varieties are rounded, like a small cap, and its surface is cracked. The crunchy amaretto has a honeycomb internal structure.