Apricot pits: delicious?

I think I've professed my love for anything almond flavored before. Except almonds. I don't really like plain almonds. But any almond flavored dessert is automatically a shoo-in with me. WHAT?

Also what is up with the phrase a shoo-in? What does that even mean? Does it have to do with shoes? Who knows.


But there is a semi-reasonable explanation for this. Amaretto and almond extract gets that almond-y flavor from apricot pits. Yes, APRICOT PITS. So it's not really that I like almonds or even apricots but the shriveled up, cyanide-packed apricot pit. I don't like to think about it too much though, it kind of gives me the heebie jeebies.

So naturally one of my favorite cookies is amaretti, which is traditionally made with- TAKE A WILD GUESS- apricot pits. For those of us who don't live on an apricot grove or don't know how to use apricot pits with accidentally poisoning friends and family, amaretti is made with actual almonds.


Joe requested I make another batch of amaretti for his opera party. Joe is majoring in music, which means he sings a lot of opera and tricked me when I met him at a rock concert. He likes to watch operas a lot and I um, don't so he's been inviting other music majors over to watch operas with him. Or maybe they don't know they're going to watch an opera but we lure them in with food and they're trapped for three hours watching The Magic Flute. SUCKERS.


These pictures are actually old from another time I made amaretti with a slightly different recipe. I liked that recipe a little more than this one but of course I don't have it, I used a recipe out of my dad's cookbook. But this recipe is pretty similar from I could remember and they tasted delicious. And if you have ground almonds laying around (who doesn't?! Oh, you don't? I see...) this takes just a couple minutes to whip up. As Brian used to say: easy peasy lemon squeasy.

Alright, now I must get my beauty sleep so I can be nice and refreshed tomorrow morning to give a million more flu shots. Ta!