It is an amaretti recipe handed down over time, which allow us to bring these typical sweets to the table for their appearance, fragrance and taste.
Beyond the taste there’s much more
A true pillar of Sardinian culinary tradition, these delicious sweets are an ideal delicacy for lovers of intense flavors, which blend harmoniously and, in a sweet way thanks to the choice of simple and quality raw materials. What are the predominant components in this amaretti recipe?
Surely they are almonds, belonging to the same family of peach, those of Rosaceae.
The trees on which they grow are sometimes, able to reach even ten meters, with casings of woody matrix that cover the fruit. Since they are eaten dry, they can be preserved throughout the end of the year, thanks to its oily consistency, can be used for the production of many sweets, including the Sardinian amaretti. The beneficial properties of this ingredients are numerous and surprising.
In fact, a considerable portion of the daily protein requirement is contained in a portion. Given the high concetration of vegetable fibers, also laxative, satiating and digestive properties are recognized for this food. Almond is even a panacea for those who suffering from urinary tract problems, the presence of vitamin E many minerals and antioxidants and healthy fats, involves a protection from cardiovascular diseases, a natural slowing down of cellular aging and a better health in particular for skin and nervous system.
Want to taste it? You can find Amaretti ready to eat in our store: amaretti biscuits.
Sardinian amaretti …. a many-sided dessert
Given the ease of preparation and the small size of this dessert, you can enjoy of it in many different occasions: from afternoon tea time to breakfast, from mid-morning snack to after-dinner and after meals in general….
Sardinian amaretti are versatile as well as good and nutrients. Therefore, you can prepare them for many occasions and you will see that everyone will appreciate these little almond-flavored sweets!
Are you ready to be surprised another time?
Italian sweet Sardinian Amaretti recipe
- 1kg of sweet almonds
- 300g of bitter almonds
- 1,2/1,3 kg of sugar
- The peel of 4/5 lemons
- 10-12 egg whites
- Sugar for coverage
Almonds are bought shelled but with their brown skin, then the first phase of preparation of amaretti provides the peeling of almonds, after having quickly scalded in boiling water.
After peeling them, and letting them dry well ( if necessary, prepare them from the day before and leave them on trays to get air, or if you are in hurry you can put them in the warm oven for a few minutes) finely chop in the robot or mixer ( in other words, that multi-propose electric tool with steel blades), then inside a large basin or plastic hand-basin, are mixed with sugar, grated lemons and well-mixed with hands.
Then put them into the robot, obviously little by little, until you get a slurry consistency of wet flour and let it rest by storing it inside the basin covered with a towel, all night long. The next morning, the first thing you can do is to turn on the oven and put them inside at maximum temperature to start making them warm.
In the minced mixture of almonds and sugar are incorporated the egg whites necessary to obtain the final dough that should be soft, compact and sticky.
Once having done this, prepare a bowl of water and after having moistened the hands, we start to take pieces of dough that are a little bigger than a walnut, which will be passed between the hands to make balls, making sure they do not take a shape uneven or your fingers leave holes on it.
In a tray covered with other sugar, gradually lay down the balls, which with a slight pressure of the fingers are crushed slightly to make you attack the sugar, then place the balls in the baking sheet ( sheet material, ideal for sweets) on a paper daffodil, resting them on the unsweetened verse by distancing them appropriately to each other because, during cooking time, amaretti take volume, at this point you can start the firing of this first pan, after having lowered the temperature to about 170-180 C ( of course, everyone use their oven as usual ) and it will cook for the necessary time that can be quantified only with time and experience.
The important thing is to be careful to the oven, looking after the amaretti, once swollen and with the surface that starts to “crack”; do not become darker than a warm honey color-hazelnut. Obviously, in the meantime that the first batch is cooking, prepare the next and so on, in rotation until the end of the dough, I suggest to keep 3 trays at your fingertips.
After having cooled the amaretti obtained, which must have a crust overlying, shiny and crisp with a very soft heart, you will have to place on a large basket of woven straw or cardboard trays, without overlapping them, to prevent they attack and therefore ruin themselves.
What’s the result of your work following this amaretti recipe?
It will be this :