Amaretti cookies , crunchy, with a gorgeous almond flavor, go very well with coffee and tea. It is often an important ingredient in Italian desserts based on fruit, ice cream or cream. Amaretti recipe was born in the Italian town Saronno, Lombardy, and initially produced only in the nucleoli of apricot. Then it began to prepare with the sweet almond, bitter almond adding just for flavor. If you have no dry apricot nucleoli, you can take common almond and add some almond extract or a few drops of Amaretto liqueur . Incidentally, we are preparing ourselves this liquor and that is why we always have in stock apricot and plum seeds . You can learn to make them at home. The recipe is quite a simple one.
- 0.35 lb almond
- 0.1 lb bitter almond (or apricot nucleoli)
- 0.5 lb fine sugar
- 2 egg whites
- sugar powder for sprinkling