Dry amaretti crumble into Piedmontese bonèt; whole biscuits also accompany dessert wine or tea.
Almonds, sugar and egg whites form the familiar base; some amaretti also include apricot kernels.
Piedmontese amaretti come in both dry and soft forms. Their round shape and gently bitter almond taste suit a cup of tea, while crumbled biscuits give bonèt its characteristic almond note. Choose the dry form when a recipe calls for amaretti secchi.
Crumble dry amaretti into bonèt before mixing the custard. For a plated sweet, serve the biscuits whole with dessert wine, Barbera or tea; the dry and soft styles behave differently in a baked mixture.
Amaretti are made in several Piedmont localities, including Mombaruzzo, Valenza, Acqui, Gavi and Ovada. Dry and soft forms coexist, so match the biscuit to the way you plan to serve or use it.
In Monferrato-style bonèt, dry amaretti are crumbled into a custard of eggs, sugar, cocoa, Marsala and milk before baking in a water bath. The biscuit contributes its texture and almond flavor.
Check the package for “amaretti secchi” when a recipe needs a biscuit that crumbles into the mixture. Soft amaretti are a separate style; apricot kernels may appear in some recipes, so use the ingredient label if you need to check the exact composition.
Keep dry amaretti sealed as the maker directs to preserve their crisp texture. Check the package instructions after opening.
No. Piedmont has both dry and soft forms. Bonèt recipes commonly crumble amaretti into the mixture; match the biscuit form to your recipe.
Some recipes include apricot kernels (armelline) alongside sweet or bitter almonds. Check the product label for a particular package.
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