Classic Amaretti (box) - Corsini

A new line of cookies and pastries of the best quality, characterized by a very elegant image and an exclusive container that reminds you of our beautiful countryside. This is a collection made to become unique, that heightens the recipes of Casa Corsini and the values of a “Made in Tuscany” production.

Classic Amaretti are dry almond biscuits.

You can scrumble them over Tiramisù or eat them with a divine glass of sweet wine.

Manufacturer: Corsini Biscotti


OIP and Corsini Biscotti (est. 1921)
A story of bread and biscuits, of the scent of butter, milk and wheat, a story that began in 1921 in the old family bakery of Corrado and Solidea Corsini. A story made up of a passion for good and genuine bakery products, made with a reverence for the ancient rules and unique family tradition. Since then, this family tradition has been handed down from father to son. Throughout the years, the dimensions of the firm have changed but the site of production, the company policy, the love of quality, the precision in selecting the ingredients, the respect for each and every production phase, the magic of that old original oven and the devotion of the entire family have remained unchanged. Untouched values, as they were in the past, that bear witness to a unique bakery art, dedicated to all those who love the most authentic tastes.
Articolo - 22/04/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Lemon cake with Leonforte peaches and Amaretti crust
Ingredients: - 250 g + 100 g sugar for the syrup - 720 g pickled peaches in syrup Leonforte “Agrirape” - 10 amaretti “Corsini Biscotti” - 150 g of wheat flour - 150 g cornflour - 4 eggs - 170 ml milk - 100 ml sunflower oil - 3 untreated lemons - 1 sachet baking powder - 1 pinch of salt
Ricetta - 21/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Maltagliati with grass peas and pumpkin
Ingredients for 4 people: - 250 g egg noodles Maltagliati “La Campofilone” - 250 g of grass peas “Agrirape” - 100 g pumpkin - 3 amaretti - 50 g Parmigiano Reggiano - Extra Virgin Olive Oil Gran Cru “Frantoio Franci” - 30 g Rigatino “Cinta di Guido” - Salt and pepper - Rosemary
Ricetta - 12/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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