Crunchy Amaretti 500 g

Crunchy Amaretti: tradition and craftsmanship

Amaretti Croccanti are traditional Italian almond biscuits with an intense almond aroma. This 500 g pack is made with almonds and apricot kernels (armelline, 20%), sugar and egg white. With 432 kcal per 100 g, they are a versatile pantry staple for dessert trolleys, breakfast service and professional pastry, equally at home alongside an espresso or worked into refined plated desserts.

What are amaretti

The amaretto is one of the oldest Italian biscuits, made from sweet almonds, sugar and egg white, with a portion of bitter almonds or apricot kernels giving the characteristic almond-amaretto note. Two great families exist: the dry, crisp, crumbly Saronno type, and the soft Sassello type.

Origin and history

According to tradition the amaretto was born in Saronno in 1718, prepared for Cardinal Benedetto Erba Odescalchi during his visit to the Sanctuary of the Beata Vergine dei Miracoli, and Saronno became the capital of the crisp amaretto.

Sensory profile

Pale golden, lightly cracked sugared surface. The aroma is markedly almond-driven, with the gentle bitter-sweet armelline note that defines a true amaretto. Sweetness is pronounced (76% sugars), balanced by the richness of the almond and the faint bitterness of the apricot kernel.

Technical specifications

Net weight 500 g. Energy 1820 kJ / 432 kcal per 100 g, fat 10 g (of which saturates 1.0 g), carbohydrate 77 g (of which sugars 76 g), fibre 3.0 g, protein 6.9 g, salt 0.13 g. Ingredients: sugar, apricot almonds 20% (contains sulphites), egg white, lactose, milk protein, raising agent (sodium hydrogen carbonate), natural flavouring. Allergens: contains sulphites, egg, lactose and milk protein; may contain nuts and gluten. Shelf life 12 months. Store in a cool, dry place away from light.

Professional uses

Serve 2-3 amaretti per cover as a petit-four with coffee, vin santo or Moscato d'Asti. Crumble 80-100 g over the cream of a semifreddo or a baked custard for texture and aroma. Use them as the base of the classic torta morbida agli amaretti from Monferrato, or fold crushed amaretti into the filling of Mantuan pumpkin tortelli, where the bitter-sweet note is traditional. They also enrich crumbles, tiramisu variations, stuffed peaches (pesche ripiene) and chocolate truffles. Keep the pack sealed between uses to preserve crunchiness.

Common mistakes to avoid

Do not confuse the soft Sassello type with the crisp Saronno type when a recipe calls for one specifically. Avoid over-baking when used inside cakes, as the high sugar content browns fast.

Pairings

Pair with espresso and cappuccino at breakfast, with mascarpone-based creams and zabaglione, with Moscato, Vin Santo or a passito for dessert service, and with savoiardi in layered spoon desserts.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 1–3 working days via partner couriers (Swiss Post, Planzer, Galliker, Camion Transport). As a dry ambient product it needs no cold chain and is ideal for stocking up. Tailored for restaurants, pizzerias, hotels, gelato shops, pastry labs, delicatessens, Italian grocery stores and private customers.

Who it is for

Designed for professional kitchens, pastry chefs, bars and caterers who want an authentic Italian crunchy amaretto in a practical 500 g format, plus Italian food lovers at home.