Amaretti Thumbprints

Amaretti Thumbprints : Italian almond pearls, so easy to make. Perfect for holidays !

This simple and delicious, traditional dessert recipe is quite an old one and perfect for holidays.

Three weeks storage characteristic is due to almond based, cantuccini like batter, once cooked; crunchy and dry. It is well kept in airtight container.
With time, Amaretti Thumbprints become softer and you don’t need vin santo to support chewing 🙂

That kind of holiday treats were the only ones prepared at my grandmother’s house for holidays since there were no fridges; pantries were made in cold, stony or earthy basements below ground level and were perfect to keep the food during winter, without spoiling.

Once, I think maybe two years ago, I said I could add new category to my posts and it would be named  „ kitchen disasters“.
There were and still are so many situations when things just don’t develop the way I want, because of so many reasons. The only problem is that, when disaster happen, I don’t think about how nice it would be to make a photo; instead, steam gets out of my ears and I try to repair the damage as soon as possible. So, around Easter time this year, I decided to make a batch of Amaretti Thumbprints to take to my mothers’ but I have forgotten to add flour to the mixture.
I discovered the bowl with flour waiting aside while Amaretti Thumbprints were already in the oven, looking like this :

Paul Hollywood would fire me immediately. Would Davide Oldani do the same ? I believe so 🙁
Luckily, it happened just when Katherine published her Grain – Free Chocolate Coconut Tart    so my contribution at my mother’s was done in perfect manner thanks to Katherine.