The delicious saga of the Carmignano Amaretti by Fochi began in the late nineteenth century, thanks to the genius and pastry making skill of Giovanni Bellini, known as "I' Fochi" due to his overwhelming energy. These small biscuits, just a little larger than a walnut, are characterized by the amber color and round and slightly irregular shape. Their soft consistency and the intense scent of almond, the main ingredient of this recipe, still make them irresistible to the palate today. Taste them and immerse yourself in the fascinating history and roots of the Tuscan pastry tradition!

Start by finely grinding the almonds together with the sugar until you obtain a smooth flour. Then add the egg whites to create a dough with a soft consistency. Let it rest for 3 hours.

Next, form small balls the size of a walnut and place them on a baking tray previously lined with host sheets.

Bake in the oven at 180 degrees for 12 minutes, then separate the amaretti one by one.