When did Sassello start making amaretti macaroons?

Amaretti production in Sassello began in the 1800s, and remarkably, the original recipe has remained completely unchanged since then. The town was the first to develop this confectionery solution when local peasants had excess almonds from trees they planted in the hinterland between Liguria and Piedmont.

What are the traditional ingredients in Sassello amaretti?

The traditional Sassello amaretti recipe uses four simple ingredients: almonds, armelline (the inner part of apricot and peach pits), egg white, and sugar. Some modern versions substitute bitter almonds with almond essence and omit armelline due to mild toxicity concerns when consumed in large quantities.

Why do almonds grow so abundantly in Sassello?

Peasants in the Sassello hinterland historically planted almond trees near their homes for both decoration and fruit harvesting, but these trees produced far more almonds than the families needed for personal consumption. This abundance of almonds inspired locals to experiment with confectionery, ultimately leading to the creation of amaretti.

What's the best way to prepare almonds for Sassello amaretti at home?

Traditionally, almonds should be pounded in a mortar until reduced to powder, though a mixer is faster if used cautiously in alternating pulses—beat, stop, beat, stop. This careful method prevents the almonds from overheating, which could cause them to lose or change flavor.

What makes Sassello amaretti different from other almond cookies?

Sassello amaretti are unique because they use an unchanged recipe from the 1800s that specifically includes armelline, the inner kernel of apricot and peach pits, which gives them their distinctive bitter almond flavor. The recipe's simplicity—using only almonds, armelline, egg white, and sugar—sets them apart from other regional almond confections.

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Sassello macaroons

Name: Sassello macaroons
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17046 Sassello SV, Italia• ★★★★☆• 167 views

Sonia Leone

Sassello

About Sassello macaroons

Amaretti production in Sassello began in the 1800s and the recipe has remained unchanged ever since. In the hinterland between Liguria and Piedmont, peasants used to plant almond trees near their homes, both for embellishment and to harvest the fruit. But these plants produced quantities of almonds far in excess of their needs. For this reason, as good Ligurians, they decided to experiment with the product in confectionery; Sassello was the first town to find a suitable solution, giving birth to amaretto. The traditional recipe calls for the use of simple ingredients, almonds, armelline (the inner part of the core of the apricot and peach), egg white and sugar. I personally prefer not to use the armellins, which contain a substance that is slightly toxic to the body if taken in large quantities, and since one of these cookies leads to another I replace the bitter almonds with a little almond essence.

The original recipe calls for the almonds to be pounded in the mortar until they are reduced to a powder, an undoubtedly faster method is the mixer to be used however with some caution, better to do it in "alternating" mode, beat of mixer - stop - beat of mixer - stop.... in this way you will not leave time for the almonds to overheat, thus risking them losing or changing flavor.