Here’s a dessert you can whip up in no time at all, handles any number of alterations and won’t make you feel like you just downed a block of butter with a carton of cream.
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Here’s a dessert you can whip up in no time at all, handles any number of alterations and won’t make you feel like you just downed a block of butter with a carton of cream.
I know I’m getting a bit Italo-centric here, but what can I say? I cook what I know.
I didn’t know about this dessert at all until a gorgeous dinner during a trip to Italy last year. We had been invited to Francesco’s aunt’s house in the countryside near Bologna. A family affair, the kind I love: piling into the car, getting lost, arriving late and grumpy and starving. And then sitting down in a warm room with a fire and the smell of rosemary and a roast and a table full of unopened bottles.