Vicenzi Amaretto Baci with Mascarpone

Beat the chilled cream with the icing sugar, then gently fold into the mascarpone with a silicone spatula. Transfer the cream mixture to a piping bag with a smooth, 1cm nozzle.

Soak the Amaretti macaroons in the coffee and put them on a tray covered with kitchen towel. Dab a large spoonful of mascarpone cream on the flat part of half of the Amaretti biscuits, then gently press each one together with another biscuit.

Pour the chopped hazelnuts out onto a plate and roll the Amaretti baci around in them so that the nuts stick to the cream. Put the baci

onto a tray and keep cool until ready to serve. If you like, you can place each one inside its own little paper case.