The Amaretti biscuits of the Redwing I am a little sweet of the Ligurian tradition of sweet almonds and bitter but without flour.
The recipe was born in the eighteenth century where the Ligurian and Piedmontese peasants used to plant almond trees near home both to beautify the garden and to harvest the fruits. When the tree flourished and yielded its fruit, the production of almonds was well beyond the family's necessity for which, by good Ligurians, the Sassellians sought an adequate solution by creating the amaretto.
Since then, the recipe has remained essentially unchanged.
The name Amaretti biscuits it derives from the use of charms, that is, the inner core of peaches and apricots, with a very bitter taste that contrasts well with the sweet almond taste.