Amaretti, recipe by Felicia Cionci

INGREDIENTS

for white amaretti
– 500 g almonds
– 250 g egg whites
– 630 g sugar
– pinch of cinnamon
– pinch of lemon zest
– 1⁄4 cup amaretto liqueur

for yellow amaretti
– 500 g almonds
– 300 g sugar
– 2 eggs
– separated cinnamon (to taste)
– zest of 1 lemon
– 11⁄2 tbsp. “Strega” liqueur

PREPARATION

white amaretti

Mix egg whites and sugar in saucepan and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from heat, put mixture in bowl and beat with a whisk until light and frothy. Clean, peel, and toast almonds. Chop almonds coarsely and add cinnamon, lemon zest, and the amaretto liqueur. Slowly add egg white and sugar mixture. Place parchment paper on a cookie sheet and use a spoon to form cookies. Bake at 140°C (285°F) for 30 minutes.

yellow amaretti

Clean, peel, and toast almonds. Chop almonds coarsely and add cinnamon, lemon zest, and the amaretto liqueur.
Beat egg whites until stiff. Add yolks and slowly mix in almond mixture. Place parchment paper on a cookie sheet and use a spoon to form cookies. Bake at 140°C (285°F) for 30 minutes.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.