amaretto*
Amaretto is primarily a source of carbohydrates and alcohol; a 1.5-ounce serving contains roughly 110 calories. It contains negligible amounts of vitamins, minerals, or other micronutrients.
About
Amaretto is an Italian liqueur characterized by an almond flavor, though modern commercial varieties often derive their taste from apricot kernel oils rather than true almond. The spirit originated in the 16th century in Saronno, Lombardy, and is traditionally made by infusing or distilling apricot kernels, almonds, or both with brandy or neutral spirits, then sweetening the mixture with sugar syrup. The liquid is amber to dark brown in color with a sweet, complex aromatic profile. Traditional Italian amarettos such as Amaretto di Saronno remain the benchmark, though numerous regional and artisanal producers create variations with differing alcohol content (typically 21–28% ABV) and sweetness levels.
Culinary Uses
Amaretto serves multiple functions in cooking and mixology. In cocktails, it is a key ingredient in drinks such as the Amaretto Sour and features in both classic and contemporary mixed drinks. In the kitchen, amaretto is used to flavor desserts including panna cotta, zabaglione, biscotti, and almond-based pastries; it also enriches custards, creams, and fruit compotes. The liqueur complements stone fruits, chocolate, and vanilla preparations. Small quantities are sometimes added to savory dishes, particularly Italian braises and glazes, where its sweetness and almond notes provide depth without overpowering other flavors.