An almond-flavored liqueur, amaretto originated in Saronno, Italy, in the 16th century. Its elusive almond flavor is derived from crushed apricot pits. Almonds and apricots are members of the same plant family, and apricot pits have a flavor reminiscent of almonds. Amaretto retains its character in the heat of the oven, making it a perfect flavoring ingredient for baking, especially when used to complement the flavor of almonds. Brandy can be substituted for the amaretto in this recipe.
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