Lazzaroni Amaretto 750ML

Lazzaroni Amaretto 750ML is a 24% ABV Italian amaretto liqueur produced in Saronno, Italy, using a distinctive cookie-infusion process dating to 1851. Awarded 93 points and an "Exceptional" rating from the Beverage Tasting Institute, it stands apart as one of the most critically acclaimed amarettos available — and the only one built around crushed biscuits rather than raw almonds or stone fruit pits.

Quick Facts: ABV: 24% (48 Proof)  |  Origin: Saronno, Italy  |  Amaretto Liqueur  |  Distillery: Lazzaroni

Production & Heritage

The Lazzaroni family has been making its famous Amaretti del Chiostro di Saronno cookies since the 18th century, and in 1851 the distillery began using those same biscuits as the foundation for its amaretto liqueur. The cookies — composed of roughly 20% apricot kernel paste, sugar, and egg whites — are baked, crushed, and steeped in a base spirit distilled from molasses. The infusion is then blended with refined European beet sugar, distilled cocoa, and water, resulting in a liqueur that carries the roasted, layered complexity of the biscuits themselves rather than the simpler profile of a raw-nut extraction.

Tasting Notes

Aroma: Immediately expressive, opening with honeycomb and pungent marzipan before shifting into dried apricot and bitter almond. A secondary wave reveals star anise, cola nut, and a faint vanilla sweetness that holds the aromatic layers together.

Taste: The entry is smooth and velvety, coating the palate with roasted almond and marzipan. At mid-palate, dried citrus peel and complex brown spice emerge alongside caramel and a distinct macaroon quality — the cookie heritage is unmistakable. The sweetness is present but balanced by a persistent bitter-almond backbone that keeps each sip from cloying.

Finish: Medium-length and dessert-like, with lingering cake frosting, vanilla, and a trace of Madeira-like oxidative richness. The bitter apricot kernel note reasserts itself at the very end, providing a clean, dry counterpoint to the sweetness.

How to Drink Lazzaroni Amaretto

Neat and slightly chilled is the most revealing serve, letting the cookie-infusion complexity come through without dilution. Over a single large ice cube, the liqueur opens up further and the bitterness softens. Selected by the USA Mixologist Association as the best amaretto ingredient for craft cocktails, it performs exceptionally in mixed drinks:

• Amaretto Sour — The marzipan depth and lower sweetness level produce a balanced, less cloying version of this classic.
• Godfather — Paired with Scotch, the roasted almond and brown spice notes complement smoky and malty flavors without overwhelming them.
• Italian Margarita — The bitter apricot kernel backbone holds its own against lime juice and tequila, adding a biscuit-like richness.

Best For

• Upgrading a home cocktail bar with a bartender-approved amaretto
• Gifting an Italian food and drink enthusiast
• After-dinner sipping alongside espresso or biscotti
• Baking and pastry applications where authentic marzipan flavor matters

Frequently Asked Questions

What does Lazzaroni Amaretto taste like? Lazzaroni Amaretto delivers rich marzipan and roasted almond flavors layered with dried apricot, caramel, brown spice, and a distinctive macaroon-like cookie character. It finishes with a balancing bitter-almond note that keeps it from being overly sweet.

How does Lazzaroni Amaretto compare to Disaronno? Reviewers consistently note that Lazzaroni is less sweet and more complex than Disaronno, owing to its unique cookie-infusion production method rather than the maceration techniques used by its competitor. Drinkhacker rated Lazzaroni its top amaretto with an A- grade, calling it "my favorite by a small margin."

Is Lazzaroni Amaretto good for cocktails? The USA Mixologist Association selected Lazzaroni as the best amaretto ingredient for craft cocktails, and its lower sweetness and layered flavor profile give bartenders more balance to work with in drinks like the Amaretto Sour and Godfather.

Where is Lazzaroni Amaretto made? Lazzaroni Amaretto is produced at the Lazzaroni Distillery in Saronno, a city in the Lombardy region of northern Italy historically associated with amaretto production. The distillery has been operating since 1851.

What foods pair well with Lazzaroni Amaretto? Tiramisu and Italian almond biscotti echo the liqueur's marzipan notes. Dark chocolate truffles complement the cocoa undertones. Aged Parmigiano-Reggiano creates a savory-sweet contrast. Stone fruit desserts like apricot tart amplify the dried apricot character, and vanilla gelato becomes an easy affogato-style pairing when drizzled with the amaretto.

What sizes does Lazzaroni Amaretto come in? The standard offering is a 750ml bottle, which is the most widely available format.

Is Lazzaroni Amaretto worth the price? Lazzaroni positions as a premium amaretto, typically priced slightly above mass-market competitors like Disaronno. Given its 93-point BTI rating, Gold Medal from the International Review of Spirits, and a production method unavailable from any other brand, it represents strong value within the premium liqueur tier.

Why Lazzaroni Amaretto?

No other amaretto on the market is made by infusing crushed cookies into spirit — a process that gives Lazzaroni a roasted, layered complexity impossible to achieve through standard nut or pit maceration. The 93-point "Exceptional" rating from the Beverage Tasting Institute and a Gold Medal from the International Review of Spirits confirm that the method translates into measurable quality. At 24% ABV, it sits at a slightly lower proof than some competitors, which actually allows the nuanced biscuit, apricot kernel, and brown spice flavors to remain intact rather than being masked by alcohol heat. For anyone who finds conventional amaretto one-dimensional or too sweet, Lazzaroni is the benchmark alternative.