Gran Dessert Cantuccini alla Mandorle
The term cantuccio means angle or section of bread. This name comes from the way the pastry is made: the dough is first formed into long strands and baked that way. Then they are cut into the so-called cantucci with a guillotine-like device.
The cantuccini can be enjoyed as they are with tea or coffee, or first dipped in the vin santo, the so-called holy wine.
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Lazzaroni Amaretti Autentici
Zucker, Aprikosenkerne und Eiweiss. Köstlich knusprige Gebäck-SpezialitätDiese originalen Amarettini von Lazzaroni sind eine herbsüsse, sehr aromatische italienische Spezialität. Aus zerstossenen Aprikosenkernen ohne Mehl gebacken geniesst man sie zu Dessert, Cappuccino oder Espresso. Sie sind die Miniaturversion der berühmten Lazzaroni Amaretti di Saronno Makronen.Carlo Lazzaroni (1774 bis 1879) war der Gründer der Amaretti-di-Saronno-Dynastie. Dieser kaufte in seiner Heimatstadt Saronno nach und nach die kleinen Backstuben auf, welche die Mandelmakronen seit Generationen herstellten und begann mit der systematischen Vermarktung in den Kaffeehäusern in Mailand. Carlos Sohn Davide baute dann die erste Keksfabrik der Familie, später kam dann noch der Mandellikör dazu.
Sugar, apricot kernels and egg white. Deliciously crispy biscuit specialityThese original Amarettini from Lazzaroni are a tart, very aromatic Italian speciality. Made from crushed apricot kernels baked without flour, they are enjoyed with dessert, cappuccino or espresso. They are the miniature version of the famous Lazzaroni Amaretti di Saronno macaroons.Carlo Lazzaroni (1774 to 1879) was the founder of the Amaretti di Saronno dynasty. He gradually bought up the small bakeries in his hometown of Saronno that had been producing the almond macaroons for generations and began systematically marketing them in the coffee houses of Milan. Carlo's son Davide then built the family's first biscuit factory, and later added almond liqueur.