The patisserie of the Ciociaria area includes many biscuits made with dried fruit and one of the most popular and tastiest is the soft Amaretto di Guarcino (Frosinone), prepared with sweet and bitter almonds. Indeed, the Amaretto di Guarcino is registered in the official list of Traditional Italian Regional Food Products. The festival in its name takes place in the month of July.
Produced since time immemorial in the little medieval town of Guarcino, legend has it that the recipe was gifted to a local family by a passing friar to thank them for the hospitality he received from them.
Amaretti di Guarcino, made with sweet and bitter almonds, egg white, sugar and rice paper. It’s different from other similar products in that it has a distinctively soft texture, delicate taste and slightly elliptical shape. .
What’s the secret to turning out a delicious batch? Follow the recipe, of course!
Ingredient (for 4 people):
200 grams sweet almonds
20 grams bitter almonds
300 grams icing sugar
4 fresh egg whites
1 pinch of salt
small rice paper wafers
Method:
Soak the almonds in boiling water, peel them, roast them in the oven and then pound them in a mortar and mix them with the sugar in a bowl. Whip the egg whites until stiff and stir gradually into the almonds, mixing gently. Arrange the wafer discs on a floured baking tin and place little oval shapes of the mixture onto them. Bake for 30 minutes at 180°.