Amaretti del Sassello
Sections on Learning Italian
- the "Saronno", crunchy and crumbly;
- the "Sassello", softer and more similar to marzipan.
Inside the Recipe
- "Sassello recipe 1:" sweet almonds 125 grams, bitter almonds 50 gr, 225 gr sugar,
powdered sugar as required, 2 egg whites.
Let rest for 30 minutes, then cook 20-25 minutes at 160 degrees centigrade. Check the oven (each oven is different!) for when they are starting to get brown, to take them out!
- "Sassello recipe 2:"
sweet almonds 250 grams, bitter almonds 250 gr,
500 gr sugar, 5 egg whites, toasted hazelnuts 80 gr,
flour 2 spoonfuls, powdered sugar 80 gr.
Let rest for 60 minutes, then cook 20-25 minutes at 160 degrees centigrade.
A small trick to keep the amaretti soft is to put also a container with water into the oven, and after they are baked, to place them in a close container so they will not lose their humidity. Also, it is better not to put the almonds in a mixer, but to crush them with some kind of mechanic (not electric) mincer.