Amarena Cherry Biscuits

 

Amarena Cherry Biscuits made with pan di Spagna, Amarena Cherry Jam and chocolate.

 

Before I even start writing, let me share the original link for these cute Italian cookies.

The only change I have done is less sugar in shortcrust pastry.

Before I start with the process, here is some history on these biscotti:

It is a Cinderella of Neapolitan pasty. Budget friendly for real, since you use your sponge cake leftovers ( Easter or Christmas ones) and make the crumbs, dry them and soak in cherry jam. But not any cherry jam. Amarena is the best.

What does amarena cherry taste like?

Amarenas are wild, dark cherries that come directly from Italy and are considered to be a gourmet treat or ingredient. They have a slightly bitter taste, but they are usually preserved in a syrup that is very sweet.

 

What are Amarena cherries used for?

Professionals use Amarena cherries in all sorts of desserts, especially Amarena cherry cake, amongst others, such as more traditional cakes like black forest gateaux or cheesecake. They can also be added to sponge cakes, brownies, mousse, clafouti, crumbles, chocolate cake or blended with cream.

There are many chocolate shops developing their sour cherry chocolate and ice creams. We love such ice creams very much since their bitterness is emphasized instead of sugar so it’s easier to cool during hot days.

There is always a young and clever guy in Italian pastry shops. At least our stories start with them. Have you noticed that? It brings me back to Panettone from Scratch  and our Toni innamorato.

 

And this pastry also had a  certain wise guy that added some chocolate to pan di Spagnia crumbs, cherry jam, whisked it all together  and sold a cookie for few liras. And, the rest is history….

Nowadays, cherry cookies are not made with leftovers but with finest Pan di Spagna and became typical, original, traditional Neapolitan biscuit. No baking powder, no almond extract, just some hazelnuts. It is all coated in shortcrust dough and glazed before baking.

 

What is Pan di Spagna?

In simple words, it is sponge cake. These biscotti are great to use crushed cookie leftovers, if any. To read more about Pan di Spagna, go here . If you have crushed buiscits, you may use them, as well for the filling of this beautiful Neapolitan cookies. Just, please avoid breadcrumbs!

 

Since holidays are approaching, there are great 6 suggestions on how to use cake leftovers. For details visit Raelfood.tesco.com  .

 

What I love the most is once I crack biscotto is to add some more amarena cherries jam on the top:

 

During the process, I made photographs of some stages so you see the most important ones:

 

However, the original link I added at the begining of this post, although written in Italian, shows all the steps precisely.