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La Sassellese - Amaretti Cookies - 2.1 oz.
Regular price $4.00 USDRegular price
About La Sassellese
- Based in
- Sassello (Savona), Liguria, Italy
- Founded
- 1961
- Known for
- amaretti, baci and canestrellini from Sassello
La Sassellese bakes in Sassello, in the Ligurian hinterland behind Savona, and marked 61 years in business in 2022, the year it opened a new plant in the Maddalena area of town. Its core range is soft amaretti, baci di Sassello and canestrellini, a biscuit its founder came up with.
The town's own amaretti date to the 19th century: soft, closer to marzipan than to a cookie, made from sugar, peeled sweet almonds, egg white and bitter apricot kernels.
Amaretti are eaten with coffee or a glass of dessert wine, and crushed amaretti go over poached fruit or into a crumble topping.
La Sassellese questions
What is the difference between soft and crunchy amaretti?
Amaretti come in two styles. Sassello is known for soft amaretti, which are dense and chewy, closer to marzipan than to a cookie. Crunchy amaretti, the style linked to Saronno, are brittle, with an airy, honeycomb-like inside that snaps and crumbles. La Sassellese bakes both.
Why are there apricot kernels in amaretti?
Apricot kernels are the seeds inside apricot pits, and they have an almond-like flavor; they are the classic ingredient behind the bittersweet taste of amaretti. The traditional Sassello recipe pairs bitter apricot kernels with sweet almonds, and the egg white binds the mixture without any flour.
