Gluten free Almond Crunch Amaretti (from my YouTube Channel)

DAY 1 RECIPE 4.00_03_20_12.Still002.jpg

Have you subscribed to my brand new YouTube channel yet? It launched a few weeks ago and it is steadily gathering followers, which excites me greatly. I am keen to create a community of like minded food lovers I can offer brand new video recipes to. This is the LINK. Check it out and let me know your thoughts!

This recipe is the first I uploaded on the channel, hoping that a cookie that is simultaneously soft and crunchy, delicious and easy to make as well as gluten and dairy free would possibly appeal to most of you! Please watch the video for more detailed instructions and to see me at work in my actual Sydney kitchen.

Ciao Ciao! xx

Ingredients Makes 16

2-1/2 cups of ground (almond meal)

1-1/4 cup of caster sugar (extra fine sugar)

2 egg whites (from large eggs)

1 teaspoon of vanilla paste (or extract) or seeds of 1 vanilla bean

1-1/2 cups of almond flakes

1. Preheat you oven to 170 C (340 F). Line a tray with baking paper.

2. Mix ground almond and sugar in a large bowl. Add egg whites and vanilla. Mix until a sticky paste forms.

3. Place the almond flakes in a bowl. Divide the almond paste into walnut sized balls. roll each ball into the almond flakes and shape into crescents. Place on oven tray, slightly distanced apart.

4. Bake for 15-18 minutes or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cook completely.

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram



Cocoa Swirl Pavlova (from my YouTube channel)


Video recipe for this beauty is HERE

Pavlova is a much loved dessert from downunder. Some argue it originated in Australia, others will say it is an invention from New Zealand. It doesn’t change the simple fact that this culinary marvel is the easiest showstopper you could possibly present your guests with! The mounds of whipped meringue, both gooey and crunchy is enough to send my head spinning, and when paired with cream and cherries, well, that is just heavenly! Did I mention it is also gluten free?…

Please visit my YouTube Channel to watch me make it and find out more about how to whip egg whites properly, and don’t forget to subscribe, so you can get all my new video recipes!



Serves 4-6

4 large egg whites at room temperature

1 small pinch of salt

t 1/4 teaspoon cream of tartar

1-1/4 cup of caster sugar

1 tablespoon of vinegar

1 table spoon of corn starch

2 tablespoons of Dutch cocoa powder

200 ml of whipped cream

cherries to top


1. Preheat your oven to 120 C (250 F), conventional. Line a rectangular oven dish with baking paper.

2. Whisk the egg whites with salt and cream of tartar in a clean, dry bowl until frothy. Start adding the sugar, whisking continuously, until a glossy and slightly stiff meringue forms. Add vinegar and corn start and fold in with a spoon. Sprinkle 1 tablespoon of cocoa on top and ripple, without mixing through.

3. Gently dollop the meringue in the tray, creating a slightly higher rim around the edges.

4. Bake for 30 minutes, then turn the heat down to 100 C (210 F) and bake for a further 30-40 minutes, or until dry. Leave to cool in the oven, with the door left ajar. When ready to assemble, whip the cream to soft peaks, dollop on top of the meringue base. Top off with the cream and crown with cherries.

DAY 1 RECIPE 5.00_03_35_02.Still004.png

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram


Vegan Banana, Coconut and Raspberry Bread (ok, cake!!)


Yes, let’s be honest here. When I say “bread”, I mean cake. I am not quite sure how this kind of preparation got its deceiving name from, but the fact of the matter is, it’s got sugar, therefor it must be cake! This particular loaf happens to be vegan. I would like to say it is because I have resolved to be ethical and just this year, but really, it has to do with the lack of eggs and dairy in my fridge when the craving for baking hit me the other day. However vegan this cake may be, I dare you all to try it, vegan or not, and tell me the difference! Did I mention it’s a one-bowl/no fancy equipment wonder and the batter comes together in a matter of minutes? You are welcome. xxx

INGREDIENTS, serve 8-10

2 soft bananas, peeled and mashed with a fork

1 cup of shredded coconut

1-1/2 cup of self-raising flour (you can also use Gluten free self raising flour)

3/4 cup caster sugar (super fine sugar)

1 cup almond milk

zest and juice of 1 lime

1 cup of raspberries


  1. Preheat your oven to 170 C, 340 F
  2. Line a loaf tin with baking paper.
  3. Mix mashed bananas, milk, flour, sugar and shredded coconut together until a batter forms. Add lime zest and juice and mix though. Add 3/4 cup of raspberries in the mix and stir gently. Pour the batter into the tin.
  4. Dot the top with the remaining berries.
  5. Bake for 30-35 minutes or until golden and cooked though. Cool on a rack before slicing

FullSizeRender (4).jpg

FullSizeRender (6).jpg

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram



Santa’s Cinnamon Cookie


Christmas eve is finally here! How many of us have been longing for this day to arrive, each passing hour accented by the scent of vanilla cookies baking, the surprise in opening a new window of our advent calendar, and that manic joy of wrapping a bottomless pit of presents whilst humming carols? My advise, from a Christmas celebration enthusiast to you, is to shameless enjoy this magical time, indulge, give, share and receive with glee, it is only once a year after all. And, of course, make sure you leave a good supply of home-made cookies for the Old Fella himself! Word has it that he is an avid consumer of cinnamon cookies, and so these russet, spiced beauties await his arrival…

And so do I.

Merry Christmas to all! xxx

INGREDIENTS, makes 12-16

100 gr (3/4 cups) icing sugar, plus more for dusting

150 gr (2/3 cups) of soft butter

150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour

1 teaspoon of vanilla extract or paste

1 tablespoons of ground cinnamon

1-2 tablespoon of milk (optional)

cinnamon sugar for dusting on top


1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)

2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.

3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.

4. Once it’s rested and feels firm, slice it up into  1/2 cm rounds and  put them back in the fridge for 10 minutes.

5. Bake at 170 C, 340 F,  for about 15 minutes, or until the edges start to color. Cool at room temperature. Dust with cinnamon sugar and and serve with a tall glass of milk and a note to Santa…

FullSizeRender (3).jpg

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram



FullSizeRender (1).jpg

Panettone is the ultimate Italian Christmas enriched bread. It’s more than a cake or a brioche, it is a piece of our culinary history and no Italian would dream of not slicing into this delectable treat at Christmas time. However it has to be sad, most Italians buy Panettone from reputable bakeries or pasticceria, the reason being that is it mind-blowingly laborious to make. But, you know me, the baking addict, no challenge is too scary for this fearless baker!

I don’t mean to write this to discourage you from trying, but I do feel it is important to issue a warning with the release of this recipe: it is for advanced bakers only, those who understand gluten, how the bonds develop and how butter, eggs and sugar work together to create a rich dough. Also, for those who own a sturdy standing mixer!

For this reason, I have not translated my measurements in cups or oz, as I only ever work in grams and ml when it comes to this creation, and I would hate for things to get lost in translation.

Christmas is 4 sleeps away… are you ready for the challenge?

Step 1 – making the ferment

1 x 7 g sachet dried yeast

3 tablespoons lukewarm water

4 tablespoons plain flour

grated zest of 1 mandarin

Dissolve the yeast in the water and stand for 5 minutes. Add the flour and mandarin zest and mix well. Rest the soft dough at room temperature, well covered with a tea towel, for 11/2– 2 hours or until it looks bubbly and it has doubled in size.

Step 2 – Building the dough

the ferment from step 1

150 ml water, at room temperature

100 g plain flour

Work the ferment with the water, then mix in the flour with your hands or a wooden spoon until combined. Cover with a tea towel and rest at room temperature for 1 hour.

Step 3 – Building the dough

the dough from step 2

2 tablespoons caster sugar

90 g plain flour

80 g softened unsalted butter

If you have a stand mixer, you might want to get it out now. The next two stages require a lot of strong kneading and I would never attempt this by hand. Mix the dough from step 2 with the sugar, then add the flour and knead on low speed for 5 minutes. Add the butter and knead for a further 2 minutes. Cover the bowl with a tea towel and rest at room temperature for 1 1/2 hours or until it has doubled in size.

Step 4 – Building the dough with the addition of flavourings

the dough from step 3

100 g mixed sultanas, currants and raisins

1/2 cup (125 ml) water

3 tablespoons rum

290/320 g plain flour (according to the size of your eggs. Start with 290 gr, then add more if needed)

100 g sugar

2 teaspoons vanilla extract

2 tablespoons honey

60 g softened butter, cut into cubes

3 eggs

grated zest of 1 orange

grated zest of 1 mandarin

80 g mixed candied peel, mixed with 1 tablespoon plain flour (to stop them dropping to the bottom of the cake)

Soak the sultanas, currants and raisins in the water and rum for 1 hour. Drain, discarding the soaking liquid.

Add 290 g flour to the rested dough and knead on low speed for 1 minute, then add the sugar, vanilla and honey and knead for a further 3–4 minutes. Add the butter, a little at a time, until well incorporated, then add the eggs, one at a time, kneading all the while. Don’t panic if the dough looks really wet at this stage – the constant kneading will make it come together. Knead in the mixer for a further 15–20 minutes (see why you’d never this by hand?) or until it looks transparent if stretched. If it struggles to come together as it is too wet, add the remaining flour, a little a time, until the dough is smooth and soft, but not sticky.

Add the grated zest, mixed peel and soaked sultanas, currants and raisins, and gently mix to incorporate them into the dough.

Tip the dough onto your cooking bench, then fold it into three and onto itself to shape a ball. Put it in an oiled bowl, cover with a tea towel and rest for 1 hour.

Place the dough on a floured surface and stretch it gently with floured hands to form a rectangle and fold it into three. Shape it back into a ball and rest it in the oiled bowl, covered, until it has doubled in size, approximately 2–3 hours.

Stretch and fold the dough one last time, then put it into the mould or tin you wish to bake it in. I order my supply of panettone moulds online, but you can also use a round cake tin. Grease it and flour the tin and line the sides with a 10–12 cm tall collar of baking paper. Place the mould or tin in the fridge, well tucked under a tea towel. Alternatively, put the tin in a plastic bag and put the whole bag in the fridge to prove. I often do this with bread too – it’s like a homemade proving cell!

Step 5 – Scoring and baking (finally!)
The dough, well risen in its mould
20 g softened unsalted butter

Confidence! You are nearly there …

Preheat your oven to 200°C (180°C fan-forced).

Take the panettone out of the fridge. Using a sharp knife or a razor blade, gently score the top in an X-shaped pattern. Be very careful not to score too deeply or you will risk deflating the dough! With the aid of your blade, lift up four flaps and place a teaspoon of butter under each. Close the flaps.

If this method scares you, simply slash a large X on the top and place a large knob of butter in the middle. The outcome will be just as good.

Step 6 – Cooling

Gently transfer the panettone to your oven and bake for 45–55 minutes or until evenly risen and the colour of dark caramel. A wooden skewer inserted in the centre should come out moist, but not doughy. If it looks like it’s browning too fast, cover it with baking paper, but keep in mind that the crust is supposed to be quite dark.

Take the panettone out of the oven. If using a metal tin, let the bread cool completely in the pan before slicing and serving.

If using a panettone mould, pierce two long metal skewers or knitting needles all the way through the panettone and through the paper. Hang the panettone upside-down over a large stockpot or between two objects of equal height.  Cool it for a minimum of 6 hours.

Although a bit finicky, drying and cooling your panettone this way will ensure it keeps its dome-shaped beauty and the roof will not collapse. You have come this far, you might as well go the full distance!

Panettone will keep fresh for 1-2 days and will still be delicious toasted and dusted with icing sugar after 4–5 days. It also freezes well and can be used as a base for bread and butter pudding, tiramisu and trifle.



Merry Christmas!

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram


Christmas Marbled Ciambella


5 more sleeps… If the Christmas spirit is abundant in your house as it is in mine, you are probably busy in the kitchen baking cookies, getting high on ginger and nutmeg and humming carols on repeat.

It is no mystery that this is a time of the year I cherish and hold dear. I believe in the magic of Christmas, in the mystical power of the nativity story and I am known to spot Santa’s elves in every corner, helping the old fella compiling his “naughty or nice list”.

I do know for a fact that a sure way to fast track a prime spot in the “nice” list is by baking Christmas treats, so if you need inspiration, this cake is for you. It’s a rich Italian ciambella (bundt cake) infused with the classic spices that characterize baked good this time of the year, and is sure to be a hit amongst humans and elves alike…


5 eggs

1+1/4 cup of brown sugar

3 tablespoons of thick Greek Yogurt

70 ml of olive oil or grape seed oil

1+1/2 cup of self raising flour (or all purpose flour mixed with 1 tablespoon of baking powder)

3/4 almond meal (ground almonds)

1/4 cup of milk

1 tablespoon of ground cinnamon

1 tablespoon of allspice

1 teaspoon of mace

1-1/2 tablespoons of Dutch cocoa powder

1/2 teaspoon of ground nutmeg

2 tablespoons of Frangelico or Marsala Wine


Preheat your oven to 170 C/340 F and grease a flour a bundt tin.

Beat the eggs with sugar until pale and fluffy. Add oil and yogurt and mix well. Add flour, almond meal, spices and milk and mix to combine. Divide the batter into two bowls. Mix one with the cocoa and Frangelico (or Marsala).

Pour the pale batter in the tin, then pour in the cocoa one and use a chopstick to swirl it though. Bake for 35-40 minutes or until  skewer comes out clean if inserted into the centre of the cake. Cool in the tin completely before turning out.



Merry Christmas!

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram





Mini bundt cakes with chocolate drizzle

Mini bundt cakes with chocolate drizzle

Yes, I’m playing the chocolate card, guilty as charged! As if mini, individual bundt cakes weren’t adorable enough, I had to go and drizzle a sticky, luscious dark lacquer all over them, thus rendering them utterly irresistible. These cakes incapsulate … Continue reading

Blueberry, Chia and Olive Oil Cakes

When spring lures us with its sweet promise of long, sun-drenched days, but instead delivers endless weeks of gray skies and relentless rain, I find myself itching to get in the kitchen, turn the oven on and whip up a quick, yet satisfactory fix to perk up my mood.

These muffins are my ideal solution to the wet and blistery day ahead of me, a perfect mixture of moist, diary free cake enhanced by precious blueberries and chia seeds, my go-to health boosters. You can use gluten free flour if you are so inclined and reduce the, already low, quantity of sugar of swap it altogether with honey or other natural sweeteners, although I wouldn’t recommend stevia or natvia as they can leave a strange aftertaste. Over to you and your need to lift up your mood!

INGREDIENTS, makes 12 regular sized muffins of 6 Jumbo ones

3 eggs

1/2 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

1/2 cup almond milk

2-1/4 cup of  self-raising flour

1/2 cup of blueberries

chia seeds to sprinkle on top


1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers

3. Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds

7. Bake for 20 minutes or until cooked through if tested with a skewer


Watch Made in Italy with Silvia Collocaon DVD 9781921383977

Silvia’s Cucina the cookbook is available in stores and online!

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram

Cornetti (Italian Croissants)


For those of you who have travelled to Italy this is old news: we love a sweet breakfast. We also love a fast breakfast. Often standing by the counter of a busy bar after we have elbowed our way to the front line, where we are inevitably seduced by an array of sweet offerings. From Crostatine (mini tarts), bomboloni (donuts) to our one true love, the Cornetto, an Italian version of the famous French croissant. And if you think that standing by a busy counter to sample such treat defies the purpose or having the treat in the first place, think again! We don’t need to savor it. In fact we Italians devour it with gusto, especially once we have decisively dunked it into our espresso or cappuccino (no soy lattes or frapuccinos where I come from…). Although I am a fierce admirer (and consumer) of the French croissant,  with its buttery, flaky layers of pastry, my loyalty lies with the denser, richer Italian version. A masterful combination of brioche pastry laminated with butter and shaped into perfect crescents. Yes, you get the flaky, buttery layers as well as a sweeter, more perfumed dough that will make all your resolution crumble at the mere sight of it. Arguably these babies are a bit of a labour of love. Do not go near this recipe if you need instant gratification in the kitchen. However, if, like me, you love a baking challenge, don you apron and get the flour ready! See you on the other side. With coffee!

INGREDIENTS, Makes 16/20

For the pastry

500 gr of strong baker’s flour
60 gr of sugar
2 tablespoons of soft butter
pinch of salt
2 eggs, beaten
finely grated zest of 1 orange or lemon
1/2 cup of water at room temperature
1-1/2 tablespoons of dried yeast
For the lamination
200 gr of soft butter
For the glaze
1  beaten egg mixed with 2 tablespoons of milk
a little raw cane sugar for dusting on top
Start this recipe the day before. Better not to attempt this unless you have a standing mixer fitted with a dough hook… Don’t say I didn’t warn you!
1. Dissolve the yeast in the water and stand for 5 minutes or until frothy. In the meantime put 3/4 of the flour in the bowl of a standing mixer fitted with a dough hook (I told ya!), pour in the yeasted water and mix on low speed for 1 minutes. Add 1 egg and mix well, then add the second egg and mix until well incorporated into the dough. At this point the dough will be very sticky. Don’t panic, it’s all ok! Add the rest of the flour and the sugar and beat on low-medium speed for 5 minutes, the add the 2 tablespoons of soft butter, the orange zest, the vanilla and mix well. If the dough is still too wet add 1 or 2 tablespoons of four, but keep in mind that the dough needs to be a little sticky.
2. Place the dough into an oiled bowl, cover with a tea towel and rest for 30 minutes. After that time, take the dough out of the bowl, stretch it into a rectangle and fold it onto itself. Place it back in the bowl, covered. Repeat after 30 minutes. After the second folding of the dough, allow to rise at room temperature for 3 hours or until doubled in size.
3. Roll the dough onto a floured working bench to shape a rectangle about 1 cm thick. Distribute the cubed, soft butter onto the rolled out dough, then fold into three like you were folding a business letter and roll gently with a rolling pin. Cover with plastic film and rest in the fridge for 30 minutes. After 30 minutes, roll the dough into a rectangle then fold into three again, cover with plastic film and rest in the fridge for 30 minutes. Repeat two more time.
4. After the dough has rested for the fourth time, roll it out to shape a circle. Using a pastry cutter or a butter knife, cut the circle into 4 sections and each section into 4 or 5 isosceles triangles, according to how many cornetti you wish to shape and their sizes. You should end up with 16/20 triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. The idea is that the more you can roll it up, the prettier it will look. However the taste will be the same, so if this is too finicky for you, don’t stress! Tuck the thinner tip under the belly of your newly shaped crescent to make sure they don’t come apart during baking. Repeat with the remaining dough.
At this point you can let them rise at room temperature for 1 hour and then bake them (and eat them!) otherwise you can lay them onto a tray lined with baking paper, cover the tray with plastic film and slow prove them overnight, ready to be baked in the morning. Alternatively, you can freeze them in the tray. Once frozen, transfer them into a freezer bag. When you want to bake them, simply thaw them out for 3-4 hours, glaze and bake! I often do that as we are unlikely to eat 16-20 cornetti in one sitting…however tempting it is!
5. When you are ready to bake them, bring your oven to 200 C (350 F), glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.
Dunk away!

Adapted from Anice e Cannella

Watch Made in Italy with Silvia Collocaon DVDSilvia’s Cucina the cookbook is available in stores and online!Silvia’s new book Made in Italy with Silvia Colloca is on sale now!97819213839779781921383373Made in Italy with SilviaColloca is produced by SBS Australia andFremantlemediaSilvia’s Cucina is on Facebook Twitter and Instagram


A X’mas special! Edible Gifts, made Easy

This is indeed the season to be jolly! My mum and dad have arrived from Italy to spend Christmas with us and I truly feel like I have turned back into a little girl. My parents are not only the best Nonni (grandparents) my boys could hope to have, they allow me to be a daughter again, as they discreetly, but resolutely look after me, Richard and the little ones. There is one other reason my mum is a great presence in the house at this time of the year, she cooks like a goddess! And what could be better than spending time in the kitchen with her as we pickle vegetables, stew strawberries and shape almond cookies, that will be turned into home-made edible gifts for friends and family?

Have a great festive season, share, laugh and, most importantly, love. A lot!

(This post is the collective effort of food and interior photographer Denise Braki, food stylist and interior designer Jon Fleming and myself)


PICKLED CARROTS, makes enough to fill 3 1 lt (8 cups) jars


1.5 lt (6 cups) white wine vinegar

1.5 lt (6 cups) water

2 tablespoons of mixed peppercorns

2 tablespoons of fennel seeds

1 cup of sugar

2 tablespoons of salt

1 tablespoon of dried tarragon

peel of 1 orange

3 bunches of heirloom or dutch baby carrots


1. Sterilize the jars according to instructions

2. In the meantime, make the pickling liquid, by placing all the ingredients, but the carrots, in a medium saucepan. Bring to a simmer then boil gently for 4-5 minutes or until the sugar has dissolved.

3. Clean and peel the carrots. Place them in the (still hot) sterilized jars and cover them with the hot pickling liquid. Close firmly with the lid, turn the jars upside down to create the vacuum, until the jars are cool. Keep in the fridge.


MACERATED STRAWBERRY AND VANILLA JAM makes enough for 4 x 250 gr (1 cup) jars. Recipe adapted from here.


1.3 Kg of hulled strawberries

800 gr of sugar

juice of 2 lemons

2 vanilla beans


1. Place the strawberries (whole), sugar, lemon zest in a large ceramic of plastic bowl. Scrape the seeds from the vanilla pods and add them to the strawberries. Cut the pods into smaller pieces and drop them in the bowl too, to further the vanilla flavour.

2. Cover with cling film and refrigerate overnight. The maceration will intensify the strawberry flavour to its maximum.

3. The next day, tip the content of the bowl into a saucepan, bring to a simmer, then turn the heat down and cook gently for 35-40 minutes or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate.




500 gr (2- 1/2cup)of caster sugar

600 gr (1 lb 5 oz) of almond meal

4 egg whites

1 teaspoon of vanilla essence

1/4 teaspoon of almond extract

1 tablespoon of ground coffee beans

1 cup of flaked almonds

Icing sugar for dusting


1. Place sugar, almond meal, egg whites, vanilla, coffee and almond extract in a standing mixer and beat together for 1-2 minutes or until a sticky dough is formed.

2. With wet hands, roll bits of dough the size of a crescent, coat them with flaked almonds and place them onto an oven tray lined with baking paper.

3. Bake at 180 C, 350 F for 18-20 minutes or until the bottom is firm, but the cookies are still pale in colour

4. Allow to cool on a rack and firm up further at room temperature before serving. Dust with icing sugar, if liked.

5. They will keep for up to 2 weeks in an airtight container

Silvia’s Cucina is on Facebook Twitter and Instagrammii_heade_mobile_2a-1

Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!

Silvia’s Cucina the cookbook is available in stores and online!

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!


Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia