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Pratomese December 2013
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The original recipe dates from the late 19th century, and was invented by Giovanni Bellini from Carmignano, known as I'Fochi (fiery) for his impetuous nature. Thanks to his skill, he was able to give this product a particular flavour that still today distinguishes it from other 'amaretti', or macaroons. These biscuits, only slightly larger than a walnut, are amber in colour and have a characteristic rounded, lumpy shape. They are soft, with a distinctive smell of almonds, the main ingredient.
480 g. of sugar, 300 g. of blanched sweet almonds, 15 g. of bitter almonds, 5 egg whites.
Grind the almonds fine with the sugar and mix them with the egg whites. Blend to a good consistency, then set aside to rest for about 3 hours. Drop small heaps of dough onto sheets of thin wafer placed in an oven pan. Bake for 12 minutes at 175°C, then separate the biscuits one by one.