00743 11 40 C 11 55. amaretti biscuits 69 40 69 C 47. This recipe has been tested until perfect making it the best ever gluten free recipe for amaretti morbidi.
You are going to love them! Italian macaroons that can have a texture ranging from soft and chewy to crispy. Without a doubt, the most famous commercially sold Amaretti are made by the Lazzaroni family in the city of Saronno located in the Northern area of Lombardy: Amaretti di Saronno. They are beautifully wrapped amaretti that come packaged in an easily recognizable red tin can. Amaretti morbidi are, without a doubt, perfect for your holiday cookie platter.
They also make great hostess gifts. If you speak a bit of Italian, you will have probably guessed that the word amaretti is derived from the word amaro, which means bitter. And so in order to get the true authentic taste of an amaretti, you must use bitter almonds. They aren’t readily available in North America, so I replaced them with bitter almond extract.
The finely ground almond flour will provide a smooth texture that will taste like marzipan. If you prefer a coarser texture, you can use blanched almonds, and grind your own. This will provide you with amaretti biscuits that still have that same great flavor, but with a less refined texture. Different steps are shown on the preparation of the amaretti mixture. The dry ingredients: The dry ingredients consist of almond flour, sugar and lemon zest. It’s important to whisk the almond flour and the sugar really, really well together.