Amaretti di Saronno typical of Lombardy, according to ancient tradition were made through the use of seeds from apricot kernels and only later were replaced by a balanced balance of sweet and bitter almonds precisely to release that slight bitter taste, typical of amaretto.
This sweet appeared around the first half of the nineteenth century with the definition "round and somewhat spongy confection, made of bitter almonds and chopped peach seeds, mixed with sugar and egg white and baked biscuit."
From then on, massive production was started following the traditional recipe, and the only company that specialized in processing was Lazzaroni. Established in 1888, over the years it has received numerous awards for the quality of its macaroons exported all over the world, but also for the production of other cookies and dry pastries
