Silvia Colloca's Recipe COFFEE, COCOA AND HAZELNUT AMARETTI

Gluten free does doesn't mean you can't eat desserts. If you have a sweet tooth, then you will love these Amaretti cookies made with ground hazelnut and Wood Fired Coffee. It’s one of Italy’s most popular cookie, so easy to make and so versatile that it can be a great dessert option too.

AMARETTI CON CAFFÈ, CACAO E NOCCIOLE (COFFEE, COCOA AND HAZELNUT AMARETTI) 

  • 2 egg whites, at room temperature
  • 130 gr of caster sugar+extra for sprinkling
  • 250 gr (1 cup +2 tablespoons) of hazelnut meal (roasted ground hazelnuts)
  • 2 tablespoons of espresso
  • 1 scant tablespoon of cocoa powder
  •  dark chocolate chips to chocolate covered coffee beans 

Bring your oven temperature to 180 C 

Place egg whites, sugar, hazelnut meal and cocoa powder in a bowl, add espresso and mix to obtain a sticky paste.

Shape the dough into walnut sized balls balls, and dust each ball with sugar.

Gently push your index finger in the middle of each ball to create a little crate. Push two chocolate chips or chocolate covered coffee beans into each crate.

Put the shaped amaretti on a cookie sheet lined with baking paper and rest in the fridge for 30 minutes.

Bake for 15-18 minutes or until the amaretti are slightly cracked but retain some softness. To make sure they are cooked through check that the base is firm and tanned.

Cool them at room temperature and enjoy with coffee, gelato, hot chocolate or, if you can handle it, some fiery Grappa.

Amaretti Wood Fired Coffee Recipe