HOW TO MAKE SICILIAN AMARETTI BISCUITS BY ITALIAN COOKAWAY CHEF SARA DANESIN.
One of my favourite things is a mid-morning coffee break with these delicious little amaretti biscuits on the side. They are also perfect when you want something sweet after a meal. They are a delicacy to be savoured; soft on the inside and coated liberally with icing sugar.
Amaretti Siciliani
The term Amaretti derives from the word ‘amaro’ meaning bitter, which comes from the almonds called Armelline. My traditional recipe for these amaretti biscuits comes from the beautiful island of Sicily. The bitter almonds are optional but if you can get hold of them do, it will really make a difference. Bitter almonds are the essence of a true Sicilian amaretti biscuit.
Once you have made these Amaretti they will keep for around five days in an air-tight container. I think they make a lovely present, especially for Christmas. I put them in a little bag tied with ribbon and often give them as gifts.
Chef Sara making her biscuits Amaretti Siciliani all cooked and ready to eat!
Amaretti Siciliani are super easy to make, so do have a go and enjoy something delicious, authentic and a bit different with your morning coffee.
I’ll be going Live on Instagram on 17th December at 5:30pm with Cookaway team member Hannah and together we’ll be demonstrating how to make these delicious biscuits. Tune in for hints and tips and to ask me your questions.
I hope to see you there!
Sara