Fried Amaretti
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- small amaretti (almond macaroons)
- rum or cognac
- frying batter (pastella N. 156)
- lard, butter, or oil
- powdered sugar
Instructions
- Moisten the amaretti lightly with rum or cognac.
- Coat in batter N. 156, fry in fat, dust with sugar, and serve hot.