Good Friday to all our Italy loving friends! One thing North Italy is known for (well one of many) is Amaretti cookies. These cookies are made from almond flour and are completely gluten free! They come in 2 main versions: The regular Amaretti which have a crunchy texture and Amaretti morbidi which are soft and chewy.
In Porlezza you can find various kinds of these Italian macaroons everywhere! They are sold at the Super Market (of course!), at the market on Saturday and in pastry shops and cafes. If you’re looking for a little piece of heaven in your taste buds, we recommend you try as many kinds as you can!
They are also easy to make at home! Depending on whether you want them crunchy or chewy just use egg whites only (for the crunchy version) or whole eggs (for the soft version).
There are many recipes for Amaratti online but we like this one best (tested it ourselves!). The recipe is from Grace Massa Langlois on her blog: La mia vita Dolce (My sweet life). The image in this post is also from Grace and all rights to it are hers 🙂
The ingredients for about 6 dozen Amaretti cookies are:
- 3 large eggs, separated
- 300 g (1 1/3 cup) caster (superfine granules) sugar
- 500 g (1.1 pounds) almond flour, whole blanched, very finely ground
- Confectioners’ sugar, for rolling
- Silver dragées, for decorating
For the instructions and the the full recipe from Grace go to her blog: Amaretti Cookies – Sweet – Soft and Chewy