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They are common throughout Italy and are often referred to as "Biscotti da
Credenza". This name means that the cookies are left open for a long time and
can always be enjoyed as a quick, occasional snack.
The best known are Amaretti as in the form of small domes, about 3-5cm wide,
colored brown and covered with many cracks. Light and crispy, these small
biscuits not only smell wonderful, they also melt in the mouth and result in a
delicious almond taste that is balanced by the sugar.
As with all old, traditional products, the patisserie chef's imagination and
creativity will always strive to improve and adapt the original recipes. As a
result, there are several widely used recipes, including the 'Amaretti di
Castellamonte', which differ most from the darker, dry-baked, crispy Amaretti -
these are often available in British stores, soft and golden on the outside,
pale on the inside.
Amaretti in a bowl history The romantic legend of the creation of Amaretti
refers to a couple from Saronno who owned a bakery. In 1719 a cardinal from
Milan visited the local church and the bakers wanted to make a special biscuit
for this occasion, but only had ground apricot kernels, sugar and protein.
After baking at a certain temperature (to remove the poisonous cyanide in the
apricot kernels - yes, cyanide!) The small biscuits were "wrapped as a gift" in
thin, nicely decorated paper. These little, bitter ones delighted the bishop so
much that he blessed the two bakers with a happy and lifelong marriage, so that
the secret recipe was preserved for many generations.
However, early records indicate that they originated in Venice in the late
Renaissance (mid-17th century) and were invented by Francesco Moriondo, pastry
chef at the Savoy court. Whatever you want to believe, there is no doubt that
Amaretti biscuits have been part of the Italian pastry shop for hundreds of
Commercialization The Lazzaroni family has been making Amaretti since 1719 and
is the administrator of an Amaretti archive, which is located in the cloister
of a 14th-century Franciscan church in Saronno in Lombardy and contains biscuit
tins from the 1870s. The elders are made of wood or tin, but all are
beautifully decorated with glamorous women, romantic lunar landscapes, men on
horseback galloping through soft fields during a hunt, or classic Christmas
scenes. Colorful and with a large portion of Italian glamor.
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