Here in Virginia it is suddenly warm. We have been literally wearing our winter clothes up until two days ago. My vegetable garden had taken a turn for the worse, and our book signing over last weekend was cold and rainy. Just like magic, summer seems to be here with a bypass of spring.
Mom and I long ago discovered Amaretti cookies. We were literally winding our way through the Piedmont region of Italy when we stopped for a break. I made a beeline for my 10th macchiato and mom searched for something to eat. Since the sandwiches were sitting out uncovered she had decided on a beautiful tin of Amaretti Cookies by the time I had my caffeine buzz. The cookies are made of apricot, egg whites, and sugar. They are delicious and light. Although we had to skip lunch that day we usually prefer to eat them for dessert. They are perfect and individually wrapped in pretty paper. They are flourless which means they are not only gluten-free but dairy-free as well.
My husband has been wanting to see Italy but since we are planning a trip to India this year who knows if we will be able to pull it off. Plenty of Italian recipes at home will help fit the bill in the meantime. Eventually we will be eating a few too many Amaretti cookies and riding on a gondola or exploring Roman ruins. Until then, a little bit of Italy is possible right in my own kitchen.
This dessert is light, delicious, and perfect after a big meal when you still are pining for something sweet. We recommend it with the amaretto instead of marsala wine. Layer it up with the cookies like a parfait. The varying textures make this heavenly. This dessert is gluten-free and dairy-free.
Zabaglione Con Amaretti
6 egg yolks
3 Tbsp. sugar
1/3 cup amaretto liqueur
Pinch of salt
Amaretti cookies (Example http://amzn.to/1WiMerf)
Combine egg yolks, sugar and amaretto liquor in top of a double boiler. Beat with a hand mixer until thoroughly combined. Place over simmering water and continue to beat for 5-8 minutes, until mixture is light and fluffy.
Remove top of double boiler and let set at room temperature until cooled to room temperature. If not serving right away, place in refrigerator and stir well before serving, as the amaretto may have separated.
To serve, layer with coarsely crumbled amaretti cookies. They are difficult to find other than the holiday season but they are available online. The amaretti cookies used for this post are available in the link provided. They are crunchier than other varieties and pair perfectly with the recipe.