Recipes

Soft, aromatic, and with a balanced taste, it embodies Milanese tradition with an artisanal touch that enhances its quality and flavour.

Ingredients for 6 people 280g granulated sugar 100g butter 4 whole eggs 1 egg yolk 250g chocolate chips 4g baking powder 500g 00 flour 1 pinch of salt. 1 small egg for brushing. PreparationPreheat the oven to 190°C and, once it reaches temperature, toast the almonds on a baking sheet for 3-4 minutes; then remove them from the oven and let them cool.Place the 4 whole eggs and one egg yolk in a bowl and add the pinch of salt and sugar. Whisk very well until you obtain a light and fluffy mixture.Add the warm melted butter and mix; incorporate the flour sifted with the baking powder and mix all the ingredients well.Add the chocolate chips and transfer the mixture to a floured surface. Compact by hand to obtain a uniform ball. Divide the dough into two or three balls of the same size and from these, create two or three logs about 30cm long; place them in the oven covered with parchment paper and brushed with the lightly beaten whole egg. Bake for 20 minutes at 190°C. Remove the logs, let them cool for a few minutes, and then cut them diagonally to obtain cantucci about 1-1.5 cm thick.Arrange the obtained cookies back on the baking sheet and bake them again at 170°C for about 10-15 minutes. Remove the cantucci and wait until they are completely cold before enjoying them.

Ingredients 100g flour, 100g potato starch or cornstarch, 120g butter, 50g icing sugar, 2 hard-boiled egg yolks, 1 pinch of salt, 1 lightly beaten egg white, icing sugar to taste Preparation Hard boil the eggs and let them cool completely before separating the yolks. In a bowl, sift together the flour and potato starch (or cornstarch). Make a well in the center, then add the icing sugar, carefully sieved hard-boiled yolks, room temperature butter, and vanilla extract. Quickly mix everything by hand, then roll out the dough with a rolling pin. Cut out cookies about 1 cm thick using appropriate molds. Brush the surface with egg white and bake in a preheated oven at 150 °C. Bake for approximately 20 minutes at 150/170 °C, being careful not to let the cookies darken too much. Remove from the oven and dust with icing sugar.

Ingredients for 6 people 280g granulated sugar, 100g butter 4 whole eggs 1 egg yolk 250g unblanched almonds 4g baking powder 500g 00 flour 1 pinch of salt. 1 small egg for brushing. Preparation Preheat the oven to 190°C and, once it reaches temperature, toast the almonds on a baking sheet for 3-4 minutes; then remove them from the oven and let them cool. Place the 4 whole eggs and one egg yolk in a bowl and add the pinch of salt and sugar. Beat very well until you get a puffy and frothy mixture. Add the warm melted butter and mix; incorporate the sifted flour with the baking powder and mix all the ingredients well. Add the almonds and transfer the mixture to a floured surface. Compact by hand to form a uniform ball. Divide the dough into two or three balls of the same size and from these, form two or three logs about 30cm long; place them in the oven covered with parchment paper and brushed with the lightly beaten whole egg. Bake for 20 minutes at 190°C. Remove the logs, let them cool for a few minutes, and then cut them diagonally to obtain cantucci about 1-1.5 cm thick. Arrange the obtained biscuits back on the baking sheet and "bake again" in the oven at 170°C for about 10-15 minutes. Remove the cantucci and wait until they are completely cool to enjoy them.

Delicious double biscuits, joined by a creamy dark chocolate layer.

Ingredients sweet almonds: 125 gr bitter almonds: 50 gr sugar: 225 gr egg whites: 2 Preparation Chop all the almonds in a food processor and combine them with 125 gr of sugar. Separately, whip the egg whites until stiff with the remaining sugar and slowly mix the two mixtures a little at a time. Pour the obtained mixture into a pastry bag and place small balls on a baking tray lined with parchment paper. Dust the Amaretti di Sassello with icing sugar, let them rest for half an hour, and finally bake them at 160° for 20-25 minutes until they begin to brown. This is a classic recipe, but if you want something special, you must buy our Amaretti Chiostro di Saronno, made with a secret and ancient recipe, which results in a unique product.

Crispy and fragrant biscuit, with the characteristic bitter almond flavor.

An ancient and rich dessert, characterized by a fragrant combination of dried fruit, spices, and honey.

Soft and golden, it represents the excellence of Lombard Christmas, perfect for festive moments and sharing.