Mammaretti: Artisan Amaretti from Maria Filice

In this new video, I talk about the ideas that inspired me to create my signature amaretti cookies. Order your tin of Mammaretti for the holidays in the Food & Fate store.

Mammaretti reviewed by the Shizuoka Gourmet

I want to share this wonderful new review of my Mammaretti cookies, by the Shizuoka Gourmet. You can order your own tin of Mammaretti here.

a presto,

Maria

“Mammaretti” (Traditional Amaretti) by Maria Filice!

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I have had the pleasure to know Maria Filice (a first-generation Canadian-American Italian) for quite some time and even had to the honor to read and write a review on her first book, Breaking Bread In L’Aquila by Maria Filice, a book that I actually offered to one of my favorite Italian Restaurants in Shizuoka City, Japan, a City famed all over Japan for its superior gastronomy!

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Just the other day I had another great surprise when I received the above beautiful box all the way from the US from Maria who kindly asked me to taste the contents and give my impressions!

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A very elegant and yet so homey box for a great present!

Although I am French, our gastronomy have shared so much with Italy since the Renaissance that the two have become difficult to differentiate. We also share a great love for almonds and cakes, pastries and biscuits created with them as almonds are not only so beautiful in taste but also because they are a valuable ingredient in food, particularly in winter, and even maybe more crucial, almonds are an indispensable source of vitamins and fibers!

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True artisanal gastronomy at its best!

These Amaretti called “Mammaretti” for all her mother’s love are Maria’s latest creation in line with the beautiful recipes already introduced in her Breaking Bread In L’Aquila book.
Being fully aware of my own bias, I asked no less than nine friends (in only two days), all Japanese but truly cognizant of Italian gastronomy, to taste them and share their impressions!

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Just the right size !

Japanese people in general do not really appreciate really sweet cakes or confectioneries, and my friends’ first reaction was to compliment on the great balance of the biscuits with the perfect sweetness and the truly intricate taste of the almonds inside them.
“So simple and so sophisticated!” was the overwhelming comment.
Not only adults but two 9 year old children tasted them (the children asked for more, of course!).
The children greatly appreciated the softness of the Mammaretti and its recognizable taste.
On the other hand, adults were also truly impressed and agreed this would make the perfect biscuit to eat at any time of the day, but more particularly with a rich coffee or even a light green tea! Bear in mind that the Japanese eat biscuits all day long!

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As for me, these Mammaretti were simply a great discovery to cherish at all times.
This is genuine artisanal gastronomy and a direct visit to forgotten tastes and their lands!
I’m convinced that Maria puts a lot of love remembering her mother all the time when she prepares her little beauties!

A personal recommendation?
Do try them with a small glass of Amaretto Almond Liqueur!

“Mammaretti”, a little treasure to keep within hand’s reach all the time!

Introducing Mammaretti by Maria Filice

mammarettiWhen she released Breaking Bread in L’Aquila in 2010, Maria Filice infused her cookbook with her family’s old-country, old-school values, emphasizing the importance of fresh, local ingredients and encouraging her readers to follow her rule-breaking cooking philosophy: “a little of this and a little of that.” As she promoted the book, Maria, a first-generation Canadian-American Italian, showcased the importance of hospitality. At each of her events, Maria made sure to provide plenty of her delicious signature amaretti cookies, a modified version of one of her mother’s recipes. The cookies were such a hit that her friends and family encouraged her to make them available for purchase. And so it was that Mammaretti was born.

What better gift to honor her mother than to announce on October 1st, her mother’s birthday, that Maria is launching her own line of cookies? Mammaretti by Maria Filice, dedicated to Amelia Filice, will be available for the 2013 holiday season. These artisanal bite-sized almond cookies, a popular treat among Italians, are gluten- and lactose-free.

In addition to being perfect for hosts who are conscious of their guests’ dietary needs, holiday gifts, or for parties, these cookies are also a great way to give back during the holiday season. Maria’s passion for food and entertaining is matched only by her passion for children. Just as a portion of the net profits of her cookbook went toward the construction of an elementary school playground in the earthquake-ravaged Abruzzo region of Italy (click here to see pictures), each purchase of Mammaretti by Maria Filice will contribute to the creation of playgrounds, providing children with safe places to be active and enjoy the outdoors.

To receive your cookies in time for Christmas, place your order by November 22nd and your decorative tins of Mammaretti by Maria Filice will be shipped by December 15th. This is a firm production date as each batch is hand-made with care; last-minute orders will not be accepted. US orders only.

Critical Acclaim for Mammaretti by Maria Filice

“Maria Filice’s Mammaretti cookies are to die for—light, sweet, and chock-full of delicious almondy goodness. They are the perfect accompaniment for a rich cup of coffee, after dinner, or maybe even with breakfast. I can’t stop eating these little delights!”

—Tim Penner
(Retired) President of Procter & Gamble Canada

“I first met Maria when she joined me on ‘Sonstein Sunday’ to talk about her book Breaking Bread in L’Aquila and the money she raised to help earthquake victims in Italy. As a gift, she brought up her amaretti. My co-workers could not stop eating or raving! And we get food gifts all the time. Maria’s amaretti are heaven on earth. Magical. Watch it, they’re addictive.”

—Shelli Sonstein
Q104.3 NYC

“Mammaretti by Maria Filice is one of the best cookies I’ve ever tasted. And I’ve tasted a lot of them. Once you eat one, you just can’t stop!”

—Marcel Cocit
Private Chef/Caterer/TV Personality

“I am so grateful to have Maria as a neighbor, she is the quintessential Italian cook. These Mammaretti cookies are chock-full of everything great Italian food has to offer: character, love, and flavor. These are by far my favorite cookies ever (sorry mamma…)”

—Marco Canora
Chef/Partner, Hearth Restaurant, New York City

“When I tried Maria Piccone’s Mammaretti cookies, I knew that I was hooked. A perfect indulgence without the feeling of guilt! Sweet, light, and the perfect size to enjoy without feeling like you have overdone it. My wife and I live in LA, and we get to try all kinds of fantastic foods in this city. However, I know we will be placing an order for Maria’s Mammaretti cookies to share with our friends over the holidays.”

—Les Hine
Chief Strategy Officer, Pharmavite LLC

Festival of Amaretti

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Stuck on last minute Holiday Gift? Make a batch of my amaretti cookies as gifts when you are visiting friends and family during the holidays. They are perfect with coffee, tea, sweet liqueurs, or your favorite gelati.

You can package a dozen with a decorative tea towel or cellophane.

Amaretti Cookies

Ingredients:
3 cups almonds, plus an additional 36
1 cup sugar
2 large eggs
1 teaspoons almond extract

2 cups of confectioner’s sugar spread on 12 inches of wax paper (for rolling)
Vegetable spray for the baking sheet (though Mom sprinkles the baking sheet with flour)

Directions:
Preheat the oven to 350ºF. Using a food processor on pulse, chop the 3 cups of almonds until they are finely ground.

Beat the eggs, sugar, and almond extract. Add the ground nuts and gently fold them together until you have a moist mixture that you can form into balls.

Lightly grease three baking sheets. Using a teaspoon (or your hand), scoop up the batter, form balls, and roll them in the confectioner’s sugar. Place them at least an inch apart on the greased baking sheet. Prior to baking, press one almond into each ball.

Bake for about 15 minutes, or until the cookies are golden in color and firm to the touch.

Let them cool before removing them from the pan.

Buon Natale e Auguri Per Hanukkah!

maria x

Good Food

Ciao a tutti!  Hi Everybody!

I will be a weekly food blogger at Amy Dickinson’s site at www.askamydaily.com

This a great opportunity and wanted to thank everybody for their love and support!

I look forward to sharing my blogs on this site too!

Here’s a photo of my Amaretti Bouquet’s:

un abbraccio,

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maria !