Amaretto is a quintessential Italian liqueur known for its sweet and nutty taste. The almond-flavored spirit is extremely versatile, making it easy to mix into countless cocktails. The name amaretto originated as a miniature version of the Italian word “amaro”, meaning bitter, which references the distinctive flavor of the mandorla amara (almond bitter) or stone fruit. The bitterness of amaretto tends to be mild so the name is quite fitting to describe the taste as "a little bitter". Don’t confuse amaretto with amaro, a different family of Italian liqueurs that, while also sweetened, have a stronger bitter flavor that comes from herbs.
What is Amaretto?
While the spirit may taste like almonds, there are no almonds used to make amaretto. The marzipan-like taste is crafted with a blend of stone fruits, like apricot kernel oil, burnt sugar, and various spices. Commercial brands tend to be made with apricot or peach pits instead of kernel oil. These big names will also use almonds and sometimes combine different ingredients. Some amaretto brands infuse other flavors into their blend, like vanilla. It’s possible that older versions of the amaretto were not as sweet as they are today. In some modern amaretto recipes, it will be sweetened with dark or burnt sugar in order to enrich the color.
History of Amaretto
There is a historical account that would suggest amaretto was created by the Lazzaroni family of Saronno, Italy, according to an old family recipe. Around the year 1786, the family baked amaretti cookies for the king of Italy, Victor Emmanuel II. In 1851 the family began bottling the liquor, which was crafted with an infusion of their newly famous cookies with added caramel for color.
Another theory regarding the creation of amaretto comes from the Reina family’s recipe which draws on a local innkeeper’s version of the drink. In 1525, a widow had been hired by artist Bernardino Luini to paint the fresco of the adoration of the magi including the Madonna of the Miracles. The model who posed as the Madonna was a young innkeeper who gifted Luini a flask of amber liqueur she made by steeping apricot kernels in brandy. In 1600, Giovanna Reini discovered the innkeeper’s recipe and the secrets of the spirit were passed from generation to generation. This recipe would later become marketed as Disaronno Originale.
How to Use Amaretto
When you think of amaretto two things come to mind: cookies and cocktails. Amaretto cookies are widely popular and arguably, the primary use of amaretto however, there are other creative waves to incorporate the nutty cordial. For the unique taste that amaretto provides, you can add it to pancake batter. For a boozy topping to ice cream or a slice of cake, add a dash of amaretto to a dollop of whipped cream. On the savory side, some chefs add the almond spirit to many poultry and fish dishes. In Italy, amaretto is a digestif or an after-dinner drink. Many choose to pair it with dessert to compliment the flavors. One of the most popular desserts that incorporate amaretto is tiramisu, as one of the main ingredients.
AJ Forrisi
Assistant Editor for America Domani, AJ Forrisi is a Brooklyn-based writer and photographer. His work focuses on food, travel, sports, landscapes, and urban scenes. You can find him on Instagram @aj.photo.works.