This variation of amaretti is popular in southern Italy and Sicily, where green or red food coloring is sometimes added during the mixing. The rough, craggy appearance of these amaretti is a nice contrast to the smoothness of the standard ones.
Prepare as for the plain amaretti, up to and including moistening them with the towel. Allow the piped mixture to dry at room temperature, uncovered, at least 12 hours or overnight.
After the amaretti have dried, dust them heavily with confectioners’ sugar, giving them at least a
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