7 oz. pack of Matilde Vicenzi Amaretto d’Italia biscuits
Approx 1 cup of coffee
3/8 cup of fresh cream
1/2 cup of mascarpone
1/3 cup of icing sugar
2/5 cup chopped hazelnuts
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 biscuits 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.
|COOK:||5M for the coffee|
|SERVING:||4 or more people|