• Coffee, cocoa and hazelnut amaretti (Jono Fleming)Source: Jono Fleming

Amaretti biscuits – biscuits made with ground almonds or almond paste and other flavourings – date back hundreds of years in Italian cuisine. They're often served with a dessert wine or to accompany a coffee, and also appear as an ingredient in other desserts. 






Skill level

Average: 3.1 (76 votes)


  • 2 egg whites, at room temperature
  • 130 g caster sugar, plus extra for sprinkling
  • 250 g hazelnut meal
  • 1 scant tbsp cocoa powder
  • 2 tbsp cooled espresso
  • ½ cup dark chocolate chips or chocolate covered coffee beans

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

  1. Preheat the oven to 180˚C. Line a large baking tray with baking paper.
  2. Place the egg whites, sugar, hazelnut meal, cocoa and espresso in a bowl and stir until sticky paste forms. Shape the dough into walnut-size balls and dust each ball with extra sugar.
  3. Gently push your index finger in the middle of each ball to create a little divet. Push 2 chocolate chips or chocolate covered coffee beans into each divet. Place on the lined baking tray and refrigerate for 30 minutes.
  4. 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. Stand on the trays until cool, then store in an airtight container for up to 2 weeks. Enjoy with coffee, gelato, hot chocolate or, if you can handle it, some fiery Grappa.

Silvia Colloca shares her Italian family secrets in the brand-new third season of Cook like an Italian.