Italian Christmas cookies: 5 traditional types
The word amaretto means a type of biscuit made with almond paste, with sugar, egg white, sweet almonds and bitter almonds and armellines. The flavor and aroma of this biscuit is of almond. Of this biscuit there are mainly two versions: the Amaretto di Saronno, crunchy and crumbly, and the Amaretto di Sassello, soft and more similar to marzipan. Both have a round shape, like a small shell, and a cracked surface.
2 Ugly but good The ugly but good biscuits are dry, based on hazelnuts, excellent with tea and as a healthy snack. There are many variations of this traditional recipe from northern Italy. Their name describes very well the characteristics of these biscuits: ugly on the surface but with a delicious taste.
3 Ferratelle They are waffles cooked with a typical "iron", slightly hollow and double-plate, which makes a characteristic shape, usually rectangular, round or fan-shaped, marked by forged relief with the typical flower or gate weave.
Ferratelle are typical of Abruzzo and it is right to call them also pizzelle, cancellate, catarrette and neole, as the name varies from area to area, as well as the recipe. Between two waffles it is possible to spread a filling of hazelnuts and honey.
The krumiri or crumiri are the typical biscuits of Casale Monferrato born in 1878. They were included among the traditional agri-food products (P.A.T.) from Piedmont (code: 295). They are made of butter, honey and vanilla. It is probably in homage to the death of King Victor Emmanuel II that the Krumiri took the typical form resembling his mustache.
The cantucci biscuits are native to the city of Prato, are one of the greatest pride of Tuscan cuisine. They are dry biscuits with whole almonds, obtained by cutting the still hot dough in strips. They are part of the most typical desserts of the Tuscan culinary tradition, especially coupled with vin santo.