Torta di Amaretti

Macaroon Cake

Preparation info
  • Makes


    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

This cake, a typical product of the sophisticated pastry shops of Milan, uses the small, crisp, commercially made amaretti both as a decoration and an ingredient in the cake batter. Though pastry shops produce many different types of macaroons, the crisp amaretti are usually purchased from a manufacturer for this type of dessert. Like pastry chefs in Italy, I use the Lazzaroni Amaretti di Saronno, which are easy to find in the United States.