Soft Chocolate Amarettini

Dear Thuy,

here is an invitation to bake the Amarettini you liked so much on a snowy December Saturday when Roy is skiing.

What you need:

  • 1 pinch of salt
  • 2 egg whites
  • 120 gr icing sugar, plus 2-3 spoons for dusting the Amarettini
  • 200 gr grounded almonds  
  • 1/2 Vanilla pod
  • 2 tbsp Cocoa powder
  • 2 tbsp Amaretto (Almond Liquor) – Alternatively Chocolate Liquor can be used too

Whisk the egg whites with a pinch of salt until stiff, add 75gr icing sugar.

Slit open the Vanilla pod and scrape out the pulp. Mix Vanilla pulp, Cocoa powder, 45gr Icing sugar and almonds in a bowl. Grind everything well in a food processor. 

Mix the Almonds/Cocoa blend spoonful into the merengue. Also add 2 tbsp of Amaretto or Chocolate Liquor. 

Place the mixture in the fridge and let it chill for 10 mins.

In the meantime prepare a backing tray with baking parchment. 

Using your moistened hands, form small spheres (∅ ca. 2cm) and place them on the backing tray, leaving enough space between them.  

Dust the Amarettini with icing sugar and let them dry well for 3 hours. 

Pre-heat the oven to 160°C/320°F. Bake the Amarettini for 15 mins. Let them cool down and dust again with icing sugar. 

Ready to go and really delightful, darling! 

2 thoughts on “Soft Chocolate Amarettini

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