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It is one of many types of traditional amaretto biscuits.
Some alternatives replace the rum with amaretto or brandy.
The proportions of the two ingredients are adjusted to taste, generally somewhere between three and five parts beer to one part amaretto.
The theater was designed to cater to an upscale audience with concessions such as amaretto chocolate truffles and a list of vintage wines.
Disaronno recommends a recipe of three quarters part amaretto to one and a quarter part whiskey.
It contains a poison, which he places in the flask and then fills with amaretto.
Flavors can be fruit (e.g. cherry, blueberry) or modeled after the flavors of desserts, spices, or other beverages (e.g. amaretto, chai, chocolate).
The company began to produce amaretto in the 1950s, as they expanded into fruit cordials and brandies.
The company describes its amaretto as an infusion of apricot kernel oil with absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits.
Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic; while the casoncelli "alla bresciana" are stuffed with a mixture of bread crumbs, parmesan, garlic, parsley, nutmeg and broth.
