Amaretti: The Classic Italian Almond Macaroons – History, Types, and Culinary Uses

What It Is

Amaretti are a type of Italian macaroon made primarily from almond paste (or apricot kernel paste), sugar, and egg whites. Their name derives from the Italian word amaro (bitter), a reference to the bitter almonds traditionally used to give the cookies their distinctive flavor. The most famous variety, Amaretti di Saronno, has been produced in the town of Saronno, Lombardy, since the 18th century. According to legend, a young couple offered these cookies to a visiting bishop, who was so delighted that he blessed them, leading to the creation of a local confectionery tradition.

The production method involves grinding sweet and bitter almonds (or apricot kernels) into a fine paste, then mixing with sugar and whipped egg whites to form a dough. The dough is shaped into small balls, rolled in sugar, and baked at a low temperature to achieve a characteristic cracked surface and a chewy interior. In 2003, Amaretti di Saronno received PGI (Protected Geographical Indication) status from the European Union, ensuring that only cookies produced in the Saronno area using traditional methods can bear the name. Other regional amaretti, such as Amaretti di Sassello from Liguria, are recognized as PAT (Traditional Agri-food Product) by the Italian Ministry of Agricultural Policies.

“The secret of a true amaretto lies in the balance between sweet and bitter almonds – a harmony that has delighted palates for centuries.” – Traditional Saronno confectioner

Types & Grades

Amaretti are broadly classified into two main types based on texture: morbidi (soft) and secchi (hard). Within these categories, variations exist depending on the proportion of almonds, the degree of toasting, and the addition of flavorings. The table below summarizes the key differences.

Grades are not officially classified by age, but artisanal producers often offer fresh (soft) and aged (dried) versions. Aged amaretti become harder and more crumbly, making them ideal for grating or grinding into powders for baking.

How It’s Used in Cooking

Amaretti are incredibly versatile in Italian cuisine, appearing in both sweet and savory dishes. Their intense almond flavor and textural contrast make them a favorite among chefs.

Traditional Desserts

• Tiramisù – Some variations replace ladyfingers with crumbled amaretti morbidi for a richer almond note.
• Amaretti al Caffè – Whole amaretti are soaked in espresso and served with whipped cream.
• Zuppa Inglese – Layers of custard, chocolate, and amaretti crumbs create a classic Italian trifle.
• Gelato and Semifreddo – Crushed amaretti are folded into ice cream or used as a topping.

Savory Pairings

• Cheese Boards – Amaretti secchi are often served with strong cheeses like Gorgonzola, Taleggio, or aged Pecorino. The sweetness balances the saltiness and pungency.
• Stuffed Vegetables – Crumbled amaretti are mixed with breadcrumbs, herbs, and Parmesan to stuff artichokes, tomatoes, or zucchini.
• Meat and Poultry – In Piedmont, crushed amaretti are used in the stuffing for roasted guinea fowl or pork loin.

Baking and Crusts

Ground amaretti secchi make an excellent gluten-free alternative to breadcrumbs for coating cutlets or as a base for tart crusts. They are also used in crostata di amaretti, a rustic jam tart topped with crumbled cookies.

“In Liguria, we say that a spoonful of crushed amaretti can transform a simple vegetable gratin into a masterpiece.” – Regional cookbook, La Cucina Ligure

How to Choose/Identify Authentic AMARETTI

With many imitations on the market, identifying authentic amaretti requires attention to labeling, ingredients, and origin. Follow this guide to ensure you purchase the real thing.

Check the Label

• PGI Seal – For Amaretti di Saronno, look for the EU PGI logo and the words “Amaretti di Saronno” on the packaging. This guarantees production in the designated area and adherence to traditional methods.
• PAT Designation – For Amaretti di Sassello, the PAT label (Prodotto Agroalimentare Tradizionale) indicates a recognized traditional product from Liguria.
• Ingredient List – Authentic amaretti contain only almonds (sweet and/or bitter), sugar, egg whites, and sometimes a small amount of honey or natural flavorings. Avoid products with almond extract, preservatives, or hydrogenated fats.

Visual and Textural Cues

• Appearance – True amaretti have a cracked, irregular surface and are dusted with powdered or granulated sugar. They should not be perfectly smooth or uniform.
• Texture – Soft amaretti (morbidi) yield slightly to pressure and are chewy inside. Hard amaretti (secchi) are crisp and shatter when bitten.
• Aroma – A deep, natural almond scent without artificial notes. Bitter almond gives a characteristic marzipan-like fragrance.

Where to Buy

For guaranteed authenticity, purchase from Italian specialty stores, reputable online retailers (e.g., Eataly, Gustiamo), or directly from producers in Saronno or Sassello. Avoid generic supermarket brands that may use cheaper nut pastes or flavorings.

Substitutes

When authentic amaretti are unavailable, several Italian alternatives can be used depending on the recipe.

• Amaretti di Sassello – These smaller, softer cookies from Liguria are a direct substitute, though they have a slightly higher proportion of bitter almonds, giving a more intense flavor.
• Ricciarelli di Siena – A Tuscan almond cookie made with almond paste, sugar, and egg whites, but with a softer, more cake-like texture. They work well in desserts where a delicate almond taste is desired.
• Brutti ma Buoni – Literally “ugly but good,” these hazelnut or almond meringue cookies from Piedmont offer a similar crunchy texture and nutty flavor, though they are less sweet.
• Homemade Amaretti – A simple recipe using almond flour, sugar, egg whites, and a drop of bitter almond extract can replicate the flavor. For a gluten-free option, use pure almond flour.
• Almond Macaroons (French) – While not Italian, French macarons (not to be confused with macarons) are similar in ingredients but have a different texture. They can be used in a pinch, but the flavor profile is less complex.

In savory dishes, crushed amaretti can be replaced with a mixture of breadcrumbs and ground almonds, sweetened with a pinch of sugar. For cheese pairings, dried figs or honeycomb offer a similar sweet-savory contrast.

In conclusion, amaretti are a cornerstone of Italian confectionery, embodying centuries of tradition and regional pride. Whether enjoyed on their own, paired with wine, or incorporated into elaborate desserts, these almond macaroons offer a unique taste of Italy. When selecting amaretti, prioritize authenticity by seeking PGI or PAT labels and reading ingredient lists carefully. With their versatility and distinctive flavor, amaretti deserve a place in every cook’s pantry.