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The Amaretti is a traditional Italian treat that is often enjoyed with ice cream, fresh fruit, coffee, and tea. These almond flavored cookies are crisp & chewy. Chef Becky’s new, improved Amaretti cookies are slightly crisp on the outside with a soft center.


These soft Italian almond cookies are similar to macaroons. They are excellent with coffee, fine wine, after-dinner liqueurs, or alone. They also provide a tasty topping for ice cream, pie, and pudding, and can be used to bake delicious Amaretti cakes.


Friday: Chocolate Chip Cookie Dough Saturday: Chocolate Oreo Mousse Sunday: Chocolate Peanut Butter. Cookies Italian Butter Amaretti Reese's PB Chocolate Chip Sugar Oatmeal M&M Ginger Molasses . Cakes and Pies Chocolate Overload Cake Carrot Cake Red Velvet Cake Coconut Cake Cupcakes Cheesecake Red Velvet Oreo Cheesecake


Chiostro di Saronno. Paolo Lazzaroni & Figli spa Via Gorizia, 41 21047 Saronno (VA) - Italy Tel: (+39) 02 96 70 10 21 info@chiostrodisaronno.it


The oven that once produced these delicious Amaretti biscuits soon became a gathering place for town dwellers and tourists, to the extent that the square it overlooked is referred to in postcards of the time-period as the "Piazza degli Amaretti Virginia" or "Square of the Virginia Amaretti".


Does anyone know where I can buy Italian Amaretti (they are the crispy Italian Almond cookies individually wrapped like candy)? I was guessing Little Italy but don't know a specific place to try...Thanks for your help!-LL


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The Authentic Italian Amaretto since 1851, made and bottled in Saronno - Italy, according to an old and unique family recipe, by the infusion of the famous "Amaretti del Chiostro di Saronno" cookies. More Info: Lazzaroni Amaretto – 750ML


The best-known amaretti cookies are sold in the US are Amaretti di Saronno, the super-crispy round ones made by the Lazzaroni family in the Lombardy region. They are speckled with sugar crystals on top, indiviudually wrapped, and packaged in the recognizable red tin can. The Lazzaroni family has been making these amaretti since 1719.


In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight).