Mix flour, almond flour, finely crushed Amaretto biscuits, baking powder, a pinch of salt and sugar in a bowl. Use another bowl and add all liquid ingredients such as egg, milk and cold melted butter. After that, pour all the liquid ingredients into the bowl containing the solid ingredients. Stir briefly until they are well blended.

The year 2010 was important for communications, with the company updating the Pasticceria Matilde Vicenzi logo: an image of Matilde, Giuseppe Vicenzi’s grandmother, in the foreground, as an icon of the feminine qualities of great care and attention to detail, which have shaped production since 1905. Bold lines and colours, together with lettering and a red ribbon reflect the tradition and history of this family brand. Like many Italian specialties, Soft Amaretto is regulated by procedural guidelines that impose high quality standards. The ingredients for this soft dough sweet pastry are simple and few, which is why the secret lies in mixing them in the right proportions, a skill only earned through great experience. Fill in a pastry bag fitted with a star nozzle and decorate the cupcakes. Complete with little Amaretto macaroons.Bake in the preheated oven for about 15 minutes or until the muffins will be slightly golden and well-browned. Take the tray out of the oven and let it cool down completely. Melt the white chocolate in a bain-marie, let it cool down and add the crème fraiche. Mix vigorously with a spatula or, even better, a whisk. Let it cool down and store it in the refrigerator. was a truly unforgettable year: the 110th anniversary of the company, a success story of craftsmanship.

The Vicenzi Group has one of the largest ranges of traditional Italian products and stands out as a premium manufacturer of fresh delicious assorted pastries, cakes and biscuits not only in Italy but worldwide. Nutritional Information The Amaretto d’Italia range includes the Soft Amaretto macaroon: made to a luxurious recipe with 40% almonds, 20% peeled sweet almonds and 20% apricot kernels. Milk cream 35% [ vegetable oil 12,5%, sugar 10,0%, whey powder 5,7%, glucose syrup powder 3,6%, whole milk powder 6% (corresponds to 2,1% of total milk cream), wheat starch, emulsifier: soy lecithin, flavourings], wheat flour, vegetable margarine (palm oil, sunflower oil, water), sugar, salt, butter. Pour the mixture by only filling 2/3 of each fluted paper case, so that it does not leak during cooking, as it will tend to increase in volume. Matilde Vicenzi, a traditional family owned and operated business since 1905, specializes in high quality mouth watering Italian Patisserie. Vicenzi brings the excellence of Italian patisserie to a worldwide market and your table.