An Italian coworker brought a box of amaretti (macaroons) from his hometown in Liguria. They are soft, flaky almond cookies, which reminded me of marzipan.
The macaroon has a crunchy honeycomb internal structure. Main ingredients are sugar, sweet almond, bitter almond, egg white, but flavorings can be added such as honey, milk, yeast, and, especially in industrial production, preservatives. There are primarily two different versions of this macaroon: the Amaretti di Saronno, which is crunchy and crumbly, and the Amaretti di Sassello, which is softer and more similar to marzipan. Both have a rounded shape, as a small cap, and the surface cracked. (Wikipedia)
Food Touring 
don’t show it to me – I’m on a diet :D so yummy T__T
next time I’ll also bring baci di dama and canestrelli which are other two biscuits typical of Liguria and Southern Piedmont. However, amaretti are my favorite ones. Also, do not confuse amaretti with amaretto which is a liqueur!