Amaretti

Amaretti, the almond-and-egg-white biscuits popular throughout Italy, are also a popular cookie in Ticino. In Italy, their variations are typically hard and crunchy or soft and tender, but the Ticino version is crunchy on the outside with a soft middle.

Although plain versions are perfectly nice, for me the best amaretti are filled with kirsch (or grappa) cream and dipped in chocolate. My variation, meant to honour Ticino’s local produce, is filled with chestnut purée.