There are many varieties of almond-based cookies in Italy, with the taste and texture of each varying significantly. These are my favorite. They are firm on the outside and moist, tender and chewy on the inside and can be eaten in two bites.
Amaretti di Gavi are shaped like a triangle or pyramid and pinched or indented slightly to give them their characteristic look. Made of seven ingredients and rolled in confectioners’ sugar, they are easy to make. Traditional recipes call for a blend of regular and bitter almonds (amaro means bitter, hence the name of the cookie). Bitter almonds are hard to come by as they are toxic when eaten raw; their sale in some countries is even prohibited. This recipe uses only regular almonds and substitutes the intense flavor of the bitter almonds with almond extract.
These cookies originated in Gavi in the Piedmont region of Italy, but they are also popular in Sicily, where they are called pasticcini di mandorla. Depending on the region of Italy, this cookie varies in ingredients and shape – round, pinched, piped into stars, coated with nuts, and topped with cherries are some of the many variations.
Recipe below.