Hazelnut Amaretti Recipe
Normally, amaretti are made with almonds, but in the Langhe region, with plenty of hazelnut crops available, hazelnut amaretti are produced.
Of course, every producer has their personal recipe and no one reveals it… This is mine, after many trials and a mixture of experience with a friend, I’ve found the right balance, and like an epiphany, I managed to produce hazelnut amaretti, delicious and a great gift idea for friends.
The hazelnuts are directly harvested from the field and selected, the Tonda Gentile delle Langhe trilobata.
Harvested, shelled, and used in the kitchen for this delicate yet tasty triumph of dry pastry.
There are specialized companies that produce amaretti, I prepare them in my own way…
Everyone has their own secret
I have fun, mine is a simple kitchen, made like it used to be, of course with some innovation, I also enjoy presenting it with a touch of modernity on social media… Behind it all, there is still the passion for tradition and good Italian food; I like to experiment with new dishes and am constantly searching for local recipes… Time is not much, and the amount of food to prepare would be enough for many people, I also have to monitor the production in the kitchen 😂😜😁. Even though I already give away a lot!
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 25 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Hazelnuts, sugar…
- 4 1/3 cups hazelnuts (Shelled or hazelnut flour)
- 2 cups sugar
- 3 egg whites (room temperature)
- 1/4 lemon zest (Only a quarter of the zest)
Tools
A mixing bowl, coffee grinder…
Steps
Clean the hazelnuts well from any remaining woody shell, and prepare them for grinding along with the other ingredients
Grind everything little by little and pour gradually into a bowl for final processing
After mixing everything well, add the egg whites and mix carefully.
Let the dough rest for about an hour covered with plastic wrap, to settle
After the time has passed, make balls about 1 inch in diameter and roll them in granulated sugar… Let them rest for about another hour
Bake in a preheated oven for about twenty minutes, you’ll smell the aroma of toasted hazelnuts spreading through the kitchen… Take them out and let them cool… Your amaretti are ready to be enjoyed… Crispy and delicious!
The next day they will be slightly softer; store them in a biscuit tin. As with all semi-fresh pastry, without preservatives, they should be consumed within a few days
Store at room temperature. Ideal for after meals or afternoon snacks with tea or coffee; to accompany a creamy ice cream.
