Amaretti morbidi are soft almond cookies that melt in your mouth, boasting a magnificent almond flavor and aroma. This article dives into the secrets of creating these delightful treats, exploring the nuances of the recipe, variations across Italy, and creative ways to incorporate them into other desserts.
The Quest for the Perfect Amaretto Morbido
Finding the perfect recipe for amaretti morbidi can be a journey. As one may find, some attempts result in cookies that flatten, others that are too hard, and still others that lack the characteristic amaretto flavor. Through trial and error, the right mix of ingredients and proportions can be achieved, resulting in perfect amaretti morbidi that dissolve on the palate, leaving behind a magnificent almond taste.
Core Ingredients: A Simple Symphony
The ingredients for these soft almond cookies are few and simple: egg whites, sugar, and almonds. Notably, amaretti morbidi are flourless, butter-free, and lactose-free.
The Basic Recipe: A Step-by-Step Guide
Here's a breakdown of how to create these delectable cookies:
- Prepare the Almonds: Finely grind the almonds using a mixer. Incorporate 50g of granulated sugar into the mixer along with the almonds. The sugar aids in the grinding process by absorbing the oils naturally present in the almonds, resulting in a more impalpable powder.
- Whip the Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form. Gradually add the remaining sugar as the whites begin to take shape. Handle the mixture delicately to maintain the incorporated air.
- Combine the Ingredients: Gently fold the almond mixture into the whipped egg whites.
- Pipe and Bake: Line a baking sheet with parchment paper. Transfer the batter to a pastry bag (sac à poche) and pipe small, evenly spaced mounds onto the prepared baking sheet.
- Bake to Perfection: Bake in a preheated oven at 190°C (375°F) for approximately 10 minutes. If the exterior begins to brown too quickly, reduce the temperature to 170°C (340°F). The goal is to achieve a lightly golden exterior without making the cookies too crunchy.
- Cool and Enjoy: Remove the baking sheet from the oven and allow the amaretti morbidi to cool completely before serving.
Optional Decorations: Adding a Personal Touch
To enhance the visual appeal and flavor of the amaretti, consider adding decorations before baking. Chopped almonds or candied cherries are excellent choices, adding color and a touch of extra sweetness. These decorations are particularly effective when gifting the amaretti or serving them for special occasions.
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Amaretti Morbidi Made Easy with a Bimby
For those who own a Bimby, preparing amaretti morbidi is even simpler. Add the almonds to the Bimby bowl and grind for 30 seconds. Then, add the remaining ingredients and mix for 20 seconds at speed 4.
The Allure of Amaretti: A Versatile Treat
Amaretti's strength lies in their versatility. They are often presented as a small gift when visiting friends and relatives, given as an elegant gesture for Christmas, or served as delicate pastries with coffee or tea. Their usefulness extends beyond being eaten on their own; they are also used as ingredients in delicious recipes.
A Sweet History: From the Middle Ages to Today
The history of the amaretto is long, originating in the Arab countries during the Middle Ages. It gained popularity in the Renaissance when sugar became more readily available, spreading throughout Europe, especially in Italy.
Regional Variations: A Taste of Italy
Italy boasts diverse amaretto variations, differing in texture. There are two main types: a crisp version and a softer version. The soft version is often considered the classic one. Specific versions of the traditional recipe have emerged in various regions.
- Lombardy: The Amaretto di Gallarate, known for its irregular form and surface ridges, offers a crunchy exterior and a soft interior. The Nocciolino di Canzo is another notable Lombardian variety.
- Emilia-Romagna: The Amaretto di Modena is a homemade version with variations depending on the family's recipe and the ratio of sweet to bitter almonds.
- Lazio: The Amaretti di Guarcino are known for their softness and delicate flavor, featuring an elliptical shape due to being baked on a base of wafer.
- Sicily: The Pasti 'i Mennula, or almond pastries, are typically shaped like half-moon ravioli, covered in decorated icing with sprinkles or chocolate. The filling consists of ground almonds mixed with sugar, flavorings, and candied fruit.
These regional recipes are often personalized, showcasing innovation and creativity.
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Amaretti Morbidi from Mombaruzzo: A Ligurian-Piedmontese Gem
The amaretti morbidi from Liguria and lower Piedmont have gained popularity throughout Italy. The first version of this treat was created in Mombaruzzo, a small town in the province of Asti, by a pastry chef from the House of Savoy in the late 1700s. The recipe traditionally uses apricot kernels (armelline), which give the amaretti their characteristic bitter flavor.
Culinary Pairings and Creative Uses
Amaretti can be enjoyed with a glass of Marsala Superiore DOC. This aromatic fortified wine complements the flavor of the amaretti.
Beyond enjoying them on their own, amaretti can be used in various culinary creations:
- Crostata with Ricotta and Orange Fruit Cream: Use crumbled amaretti in the ricotta filling and as a topping for a crostata.
- Tiramisu: Replace the traditional savoiardi biscuits with amaretti morbidi for a twist on this classic dessert.
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