Hello everyone, here we finally have a sweet recipe, it’s amaretti this time, simple and easy to replicate home.
To be honest I cooked them on Friday, but I hadn’t been able to post the recipe yet.
A long story accompanies this recipe, in fact, it comes from America from my grandmother’s Calabrian friends and from her to me, a real adventure.
Soft Calabrian amaretti are different from the classic crispier ones from Saronno or those from Sassello.
They are in fact a mix between the two, they are crispier outside but soft inside and they are also characterised by a slightly cracked surface.
I leave you with the recipe for the thermomix amaretti.
See you for the next recipe!
- 3 white eggs
- 450 gr almond
- 1 tbsp almon liquor (optional)
- 220 gr sugar
Put the almonds and sugar in the bowl, grind: 30 sec on max speed and set them aside.
In the clean jug insert the butterfly and put the egg whites and a pinch of salt, whisk: 4 mins 37° speed 4.
Now in a fairly large bowl with the help of the spatula, add the egg whites to the mixture of almonds and sugar that was put aside and a teaspoon of amaretto liquor.
Shape small balls the size of a walnut with your hands or using two tea spoons.
Pass them through sugar and put them on a tray.
Bake in pre heated oven at 160° C for around 15 mins.
Let cool down completely and serve... Enjoy your meal!
For an optimal browning, pass them under the grill just 2 minutes so that the surface is coloured a little, without drying them too much.