Amaretti Cookies for the Kitchen Buffs

Probably one of Italy’s most celebrated baked goods, Amaretti di Saronno, which is also known as amaretto, is unquestionably one fine confection. This impeccably scrumptious biscuit is a pride of Saronno, a commune of Lombardy, Italy. The name amaretti is an Italian equivalent for “little bitter things” and is marvelously deemed as an Italian counterpart for macaroons. These succulently delicious, dome-shaped cookies are made from almonds, which are typically bittersweet to taste, hence the name. Moreover, it is popularly crisp to bite but gristly soft inside. Its seemingly ordinary and pale appearance has something more than what meets the eye. Its sweet almond whiff brings you to an enticing trance. This traditional, Italian food, confection is usually packed in neat little tins, bags, boxes, or any kind of packaging for a beguiling appeal. This light, yet flavorful, cookie is basically made from ground almonds or almond paste, sugar, and egg whites. It can also be enhanced with a different flavorings such as lush chocolates and invigorating liqueurs to add amazing character to your beloved cookies. 

Credits to Cookalmostanything.blogspot.com

Dessert Ideas for Amaretti

Amaretti cookies are a wonderful idea to serve as a delectable dessert. These sweets can also be be sandwiched together with succulent fillings such as jam, ganache, or buttercream. Even when paired with the ever-divine bowl of icy sherbets or mousse with a delicious platter of amaretti on its side. Also, a dessert wine or liqueur with amaretti would be a fantastic tandem on the table. Leftover amaretti are never to be daunted for they are amazingly known as a tasty inclusion to pumpkin bread, pancakes and many other desserts. Spare amaretti cookies can be powdered and added to your tasty vanilla cake recipe, trifles, pie crusts, fritters, and many others. Its rich flavor and texture provide endless dessert possibilities. 

History of Amaretti

How was it that these ethereal sweet creations were made for sheer taste-bud satisfaction? Amaretti “food lore” might somehow explain a fragment of this sweet delight’s legend. It was said that the Cardinal of Milan paid a surprise visit to the town of Saronno, Italy earlier in the 18th century. A young couple decided to make a welcome treat to the Cardinal and prepared a batch of cookies made from egg whites, apricot kernels, and sugar. They carefully wrapped them in crepe paper and generously offered the confections to him. The Cardinal of Milan was deeply delighted with the delicious treat from this couple’s ingenuity and kindness. He blessed the two of them for a happy and prosperous marriage. Many years after, the same recipe is still produced and is surprisingly well-liked and accepted by the people as a symbol of young love. These cookies have been one of the true favorites of Italy’s best delights. Up to this day, these flavorsome cookies have become very popular worldwide. Its versatility and simple preparation methods surely put it to the top lists of chefs, professionals, and even to the kitchen buffs who just can’t get enough amaretti goodness.

Panettone

Credits to Dairygoodness.ca

Through the depths of time, panettone has garnered its high regard through a traditional, painstaking process. It has gone through a long and rich history with unquestionable veracity. Panettone is indeed not your ordinary bread. It may be very tricky and scrupulous to lucratively perfect the master of baking this luxury bread, but it is well worth the time. The popularity and charm it has been gained through time.  Indeed panettone has been one of the well-admired favorites of Italian Christmas tradition. Panettone can be labeled as one of Italy’s most recognizable icons, depicting the richness and fineness of the Italian food culture. Being incorporated in many traditional feasts and holidays in Italy, it has been and will continue to be one of the most popular Christmas gifts in America. This deliciously rich bread has been an essential inclusion as the protagonist of the joyful and hearty banquets of the Christmas season. Furthermore, it is quite an astonishment how this sweet bread became the leading light of the cake-exchanging extravaganza during the lovely season of Christmas. In the heart of the Italian community is a phenomenon of an utter picture of love and gift-giving embossed in the depths of their treasured culture. Panettone breads circulated the homes of the city as gifts but were never actually eaten. This seasonal cake has definitely been a perfect exemplar of an ideal cake of the season placed in a neat little box with a little biro scribble on it as it is gleefully passed from one house to the next.

Credits to Mcewensfoodhall.com

History

The traditional panettone was believed to first appear in Milan, Italy. This amazing
discovery came about during the 15th century and has spawned more and more outside the lush
soil of Italy. How exactly it was born was a matter of local lore. For there is no
one legend pointing to the exact birth of this amazing sweet bread.  A handful of amazing stories was handed down generation to generation, but all these were merely a reflection of the true identity of the region from where the legend sprung, according to Stanislao Porzio, a gastronomy writer and a panettone aficionado.


This amazingly delectable rich and flavorful bread is made from supremely soft and sweet
dough. It has a cupola or dome-like shape which typically rises for 12-15 cm high. An amazing
array of variations can be found throughout the diverse regions of Italy. You can indulge yourself
with panettone bathed with lush chocolate and glazed with almonds and candied fruits, orange
peels, and many other enticing delights. In other regions, it is made with the much coveted
crema di mascarpone (made from eggs, mascarpone, dried fruits, and amaretto.) Panettone is
a versatile bread that you can readily enjoy whenever. Whether you would want it in an early
breakfast paired with coffee, in a short tea-break slathered with cheese or butter, or an after-
dinner treat enjoyed with spumante, even panettone french toast.