Vicenzi Amaretto Baci with Mascarpone

COOK: 5M for the coffee
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi


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7 oz. pack of Amaretti d’Italia macaroons

Approx 1 cup of coffee

3/8 cup of fresh cream

1/2 cup of mascarpone

2/5 cup chopped hazelnuts

1/3 cup of icing sugar


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.