In breve
The dish in short
- Peeled sweet almonds, bitter almonds, egg whites and granulated sugar, each amaretto on its own starch wafer: no flour, butter or raising agent.
- Shares of the paste: sweet almonds 35–40%, bitter almonds 4–7%, egg whites 15–20%, sugar 35–40%, each within 2% either way.
- The almonds are ground fine and kneaded with the sugar and whites, then shaped between the fingers into rounded lozenges on the wafers.
- Baked at 150 °C–200 °C for 25–35 minutes: hazelnut brown, with marked cracks along the length, and soft, unlike dry amaretti.
- Each weighs 35 g–45 g and measures 6 cm–10 cm long, 4 cm–6 cm wide and 1 cm–2 cm thick.
Il video, Guarcino, Lazio
Amaretto di Guarcino
The video: Guarcino's soft almond biscuits
Guarcino's soft almond biscuits, a PGI applied for in 2025: peeled sweet almonds and bitter almonds ground fine, kneaded with sugar and egg white, shaped by hand into rounded lozenges on starch wafers and baked until hazelnut brown and cracked. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 11
- Hands-on
- 50 min
- Cooking
- 55 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 11 steps, as in the recipe.
Altri video
