Sorelle Nurzia Amaretti Cookies

You'll feel like you just like you've just stepped into an Italian pasticerria for a box of biscotti to take to your dinner host or as a sweet indulgence for yourself. Sorelle Nurzia amaretti morbidi are a sugar crusted macaroon-like cookie with an almond flavor that makes them a favorite with a cup of espresso. They are the secret ingredient in the iconic pumpkin filled pasta (Cappellaci di Zucca) from Emilia Romagna (Ferrara -Mantova -Cremona). Crumble the cookies for a delicious tart crust, a topping for a classic zabaglione or a filling for amaretti-stuffed peaches.

Recipe for Amaretti Stuffed Peaches with Vin Santo Glaze under Detailed Desciption .

Sold Out. Expected to Return for the Holidays in 2013.

La Storia of : Sorelle Nurzia Soft Amaretti

Made in: L'Aquila, Abruzzo by Pasticceria Sorelle Nurzia casa fondata nel 1835

Amaretti biscotti are a speciality of northern Italy, made from sugar, almonds and egg whites. Their culinary history dates back to a pastry chef from the court of Savoy in the 17th century. Sorelle Nurzia's Italian Art Nouveau archival  package design makes this a unique and tasteful gift. 

Amaretti Stuffed Peaches with Vin Santo Glaze

This recipe combines everything I like about Northern Italy and Tuscany; wood-fired open flame cooking, amaretti cookies from Piedmonte and Tuscany's iconic dessert wine, Vin Santo. 

4 ripe firm peaches (halved, pitted, peel on)
1/4 cup turbinado sugar
4 amaretti cookies crumbled medium fine
1/4 stick unsalted butter
1 large egg
1/2 cup water
1/2 cup Vin Santo

Heat grill to high flame. Remove flesh from peaches and dice. Combine diced peaches with sugar, amaretti, butter and egg. Stuff peach halves with amaretti mixture and arrange, cut side up, on a foil-lined baking pan. Add the water and Vin Santo so that the liquid surrounds the peach halves (but does not cover them) about a third of the way up. Place the roasting pan on the grill and cook until the Vin Santo and water have reduced to a light glaze, basting the peaches with the liquid as they cook (25-30 minutes). Carefully watch to avoid scorching, adding more water as needed. Serve with mascarpone cheese or vanilla gelato.

Serves 4
Adapted from the Italian Grill by Micol Negrin