An Italian classic! This Amaretti are prepared according to tradition, with sugar, apricot kernels, and egg white. Excellent alone and a must for those who love to bake.
Could be a great addition to our pasta too together with butternut squash or to make a classic italian dessert "Baci di Dama", recipes below.
Amaretti biscuits “Gastone Lago”
Make coffee and let it cool down. Dunk the amaretto biscuits in the coffee one at a time. With the aid of a spoon fill one half with mascarpone cheese and lock everything inside with another amaretto. Roll the amaretti in the shredded coconut. Leave in the refrigerator for at least an hour before serving.
Pasta with pumpkin and amaretto biscuit
340g pasta (any type)
18 "Gastone Lago” amaretti
4 sage leaves
a pinch of nutmeg
pinch of cinnamon
salt and pepper to taste
grated Parmesan cheese
Cut the pumpkin into 4 pieces, scoop out seeds and strings. Wash under cold water. Steam the pumpkin or in the oven at 200° until the flesh becomes tender. Let the pumpkin cool down, remove the skin and reduce the pumpkin to a puree. Boil 3 liters of salted water, cook the pasta al dente. While the pasta is cooking, melt half of the butter in a saucepan, then add the pumpkin puree and 16 crushed amaretto biscuits, nutmeg and cinnamon. Add salt to taste. Add a few tablespoons of cooking water to puree to make it smoother. Bring to simmer over medium-high heat. In a frying pan, melt the remaining butter with sage leaves. When cooked, drain and transfer the pasta to the saucepan, stir gently and add the sage flavored butter. Transfer to serving dish and garnish with amaretto crumbs, pepper and grated Parmesan cheese to taste.