Amaretti cookies, low sugar, no gluten, no dairy. Soft-centred and delicious!
The almond flavour comes subtly from the almond meal – which also makes this dish gluten free; and is enhanced by the classic Italian amaretto liqueur.
Amaretto and amaretti cookies
The amaretti – cookies sometimes called macaroons – get their name from this amaretto liqueur.
And amaretto does not contain almonds! Instead it consists of an alcohol base, apricot kernel oil, sugar, and the essence of various herbs and fruits.
Probably the best known of the amaretto liqueurs is Disaronno Originale
- produced in Saronno, an historical old city of Lombardy, Italy
– di Saronno, = of Saronno
- and according to the company it maintains a secret formula that originated in the early 1500´s
– Originale, = the original.
I would buy the Disaronno Italian amaretto liqueur just for the look of the bottle: for the way it captures and enriches sunlight, then disperses it in those gorgeous golden shimmers.
The low sugar tag is applied because this recipe has sugar at less than 50% of the almond meal weight, in contrast to many amaretti recipes that have equal weights of sugar and almond meal. I prefer caster sugar as it mixes easily with the egg whites.
Admittedly, a high percentage of sugar helps make the amaretti soft-centred, and allows for easy caramelisation and a golden appearance. But to my taste, the over-sweetness masks the fine notes of the almonds, a bit like diluting a classic wine with a sugared soda.
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