This essence has no bulking agents, and consequently is very strong and only needs to be used sparingly: a single drop in hot chocolate is enough for a hint of marzipan.
Bakery expert Dan Lepard describes it as...
"Literally the authentic flavour of the famous Italian biscuits Amaretto di Saronno, the aroma is made by infusing the biscuits in alcohol and concentrating it. Unlike almond extract, which is essentially a mixture of sweet almond with apricot kernels (or bitter almonds), the Aroma Amaretto also contains elements of burnt sugar, toasted almond and macaroons. The Lazzaroni family have been making amaretto using this process since 1851, and are regarded as one of the finest amaretto producers in Italy."
Supplied in a 100ml dropper bottle, use in: almond flavoured biscuits, cakes, chocolate and ice-creams, adding a bitter sweet toasted almond flavour.
Usage: 1 tsp per kilo of dough.
Take a look at recipes that use our essences on our blog.
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