Just when I thought I couldn’t make Amaretti because I was out of almond meal (and in no way inclined to take a trip to the supermarket with child and toddler in tow) I found a half-packet of hazelnut meal hidden in the cupboard. The idea struck me immediately, but what if it wouldn’t work? Good news, it did! The savoury nuttiness of the hazelnuts , combined with the gentle sweetness of the meringue and the bitter kick of cocoa powder turns this classic Italian cookie into an irresistible grown-up affair. The addition of chocolate chips has the potential to lure children into tasting them and enjoying them with gusto.
1 egg white, at room temperature
75 gr (1/3 cup +1 tablespoon) of sugar+extra for sprinkling
140 gr (1 cup +2 tablespoons) of hazelnut meal (roasted ground hazelnuts*)
1 teaspoon of vanilla extract
1 scant tablespoon of cocoa powder
24 dark chocolate chips
1. In a clean dry bowl, beat the egg white with the sugar until they are stiff and shiny. If you are impatient, like I am, I suggest using a hand-eld electric beater to do the job.
2. Gently fold in the hazelnut meal, add vanilla and cocoa and mix well until all the ingredients are well amalgamated. Don’t panic it , at first , it looks like the egg white won’t be enough to bind the dry ingredients. It will come together in 1 or two minutes and you will be left with a soft, sticky batter.
3. Shape the dough into 12 balls, they size of a walnut and dust each ball with sugar.
4. Gently push your index finger in the middle of each ball to create a little crate. Push two chocolate chips into each crate.
5. Put the shaped amaretti on a cookie sheet lined with baking paper and rest in the fridge for 30 minutes.
6. In the meantime bring your oven temperature to 170 C (340 F).
7. Bake for 25/30 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 (not in the oven,as my friend Helen did…) and enjoy with coffee, gelato, hot chocolate or, if you can handle it, some fiery Grappa.
* Toast shelled hazelnuts in a hot oven for ten to fifteen minutes. As soon a you take them from the oven, rub the nuts vigorously with a towel to remove their bitter brown skins. Grind in a food processor fitted with a sharp blade.
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7 Comments Add yours
we also make them with pistachios…. awesome!
I must try them with Pistachio… Sounds amazing!
Hi–I clicked over from Kosher Italian Food. These look amazing (and perfect for Passover)! I can’t wait to try them.
Thanks so much, Aidel!
These look lovely and other half will appreciate them in cookie box! I happen to have some hazelnut meal in fridge. Thanks for great recipe.
Loved the Hazelnut Amaretti – used coffee powder instead of cocoa though. Delicious.