Amaretto (Italian for 'a little bitter') is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.
When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in Italian and other cuisines, especially in recipes for confectionery and sweet baked goods.
The name amaretto originated as a diminutive of the Italian word amaro, meaning "bitter", which references the distinctive flavour lent by the mandorla amara or by the drupe kernel. The bitterness of amaretto tends to be mild, however, and sweeteners (and sometimes sweet almonds) enhance the flavour in the final products.
Amaretto is distinct from amaro, a type of bitter Italian liqueur made from herbs, roots, flowers, bark, and/or citrus peels.
Despite the history of introducing and accepting almonds into Italian cuisine, newer takes on the meanings and origins have been popularized by two major brands. Though of sometimes questionable provenance, these tales hold a sentimental place in Saronno culture:
Amaretto serves a variety of culinary uses.
Cocktails with Amaretto liqueur as a primary ingredient:
Amaretto is sometimes used as a substitute for Orgeat syrup in places where the syrup cannot be found or to impart a less sweet flavour.