Amaretti of Valenza
Characteristic of many areas of Piedmont, handmade amaretti of Valenza date back to the end of the 19th century: since then, they have rapidly widespread with the supplies to the Italian Royal House. Very light biscuits (8-10 grams each), they are made with almonds, shelled apricot cores, and egg whites beaten until foamy. Once cooked and cooled, they are wrapped up in a special paper maintaining their softness.
![Amaretti of Valenza](/fotoGallery/41868_120_ZZPCT.jpeg)
Amaretti of Valenza
(photo by: Archivio Aree Protette Po vercellese-alessandrino)