Amaretti Wolseley

Many times in my career I have asked chefs for recipes— mostly without results. However, when good friends took me to lunch at the Wolseley restaurant on Piccadilly in London, I asked the pastry chef, Regis Negrier, for his recipe for amaretti. Much to my pleased surprise, the recipe arrived a week or so later by e-mail.

I felt like an idiot for not having thought of making amaretti for this book; but the chagrin was worth it. These are not your usual crisp, dry Italian kind but a t