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Thursday, 2 November 2017

La Rosa Bianca - Amaretti From Sardinia

A Sardinian take on amaretti from La Rosa Bianca

This year's annual Real Italian Food and Wine included a section of producers from Sardinia. I had earlier attended a masterclass on the wines of this Mediterranean island and was keen to try out some local foods.

As well as the salamis, cheeses and a semolina-based flatbread (rather like a Sardinian poppadom), there were amaretti from La Rosa Bianca.

Traditionally, amaretti are light Italian biscuits, crisp on the outside and slightly chewy inside, made from almonds and amaretto liqueur, as well as egg white and sugar.

La Rosa Bianca amaretti are slightly different, replacing the liqueur with apricot kernels and adding honey.


The result is softly chewy, more cake than a biscuit, and highly aromatic, with the sweet, nutty marzipan-almond flavour leading to the fresher, more savoury apricot kernel.

Not too sweet, it will match perfectly with a morning espresso or an after-dinner dessert wine, such as a sweet moscato.

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