Traditional Amaretti from Lombardy – How to Make it
Traditional Almond Cookies from Lombardy
Amaretti are a kind of almond cookies typical of Lombardy and, in particular, of a nice town called Saronno.
The original Amaretti di Saronno were invented casually. During the early 18th century, a bishop surprised the inhabitants of Saronno by visiting them. They welcomed him with some improvised biscuits made of sugar, eggs and crushed almonds.
This is the typical recipe: enjoy!
For about 50 cookies
• 100g sweet almonds
• 150g bitter almonds (or sweet almonds plus the aroma of bitter almonds)
• 200g granulated sugar
• 100g egg whites (beaten until stiffened)
• 1,5 g of ammonia for cakes
• 7 g of white flour
• Confectioner’s sugar
Blanch and toast the almonds. Peel and chop them very finely in a food processor with the granulated sugar. Add the ammonia for cakes, the flour and lastly add the beaten egg whites. Mix well. Make a small ball, the size of a small walnut, transfer onto a baking sheet and flatten them slightly. Sift the confectioner’s sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 170°C and bake for about 30 min. Remove the Amaretti from oven and cool.