Amaretti fans - Do you prefer soft or hard?

Merlin5 · 23 Sep 2013 at 20:55

I absolutely adore these things, in fact, I've had a marzipan/almond palate since 6 years old. I've always gone for the soft amaretti, but I bought these Croccanti ones the other day by mistake not realising they're really crispy, more biscuity. But they have a certain amount of chewiness as well. I was disappointed at first but now I think I like them more than the soft ones. The flavour of both though is so delicious. I could eat them all day every day.

Tenuous · 23 Sep 2013 at 21:18

Crunchy on the outside and a bit chewy in the middle.

FrenchTart · 23 Sep 2013 at 21:19

Tenuous said:
Crunchy on the outside and a bit chewy in the middle.

Perfect

Noxia · 23 Sep 2013 at 21:21

Fond memories of getting these from the Italian shop when I was younger, always used to think the different coloured wrappers meant they tasted different. I love one with an espresso.

FrenchTart · 23 Sep 2013 at 21:22

Noxia said:
Fond memories of getting these from the Italian shop when I was younger, always used to think the different coloured wrappers meant they tasted different. I love one with an espresso.

That depends on whether you eat the wrappers or not.

Noxia · 23 Sep 2013 at 21:28

FrenchTart said:
That depends on whether you eat the wrappers or not.

Was the Di'Saronno ones in the shop. Amazing how much they cost in this country.

Tenuous · 23 Sep 2013 at 21:28

Best thing is that my wife doesn't like them, so I always get two

FrenchTart · 23 Sep 2013 at 21:44

Clearly someone needs to research recipes on this and then post a guide on making the perfect amaretti

Merlin5 · 23 Sep 2013 at 22:20

FrenchTart said:
Clearly someone needs to research recipes on this and then post a guide on making the perfect amaretti

Take your pick.

First video, she makes the best looking amarettis.

This one, we learn that if you eat enough of them, you become immortal.

This one seems to follow the same recipe as the second.

None of them use apricot kernel, but I'm not sure how much of the flavour is due to those. Folding the egg whites into the dry mix is the laborious part, but since I have a food mixer and electric whisk which I hardly use, I think I'll have a go at these.

pitchfork · 24 Sep 2013 at 07:24