Hazelnut and Coffee Amaretti

Cook Time 30 minutes

Servings 16


2 egg whites (from small eggs), at room temperature

150g (2/3 cup) caster sugar, plus extra for sprinkling

300g hazelnut meal

1 vanilla bean, split and seeds scraped, or 1 tsp vanilla bean paste

1 scant tbsp instant coffee powder or ground coffee beans

16 dark chocolate-coated coffee beans


Line a baking tray with baking paper.

Place the egg white, sugar, hazelnut meal, vanilla and coffee in a food processor fitted with a blade and mix for 8-10 seconds or until a soft, sticky dough forms (you can also do this by hand).

Divide the dough into 16 portions and roll them into balls. Place them on the prepared tray, leaving plenty of room for spreading, and dust each ball with a little extra sugar.

Gently push your finger into the middle of each ball to create a little indent. Push a chocolate coffee bean into each indent, then rest in the fridge for 30 minutes.

Preheat your oven to 170°C.

Bake for 12-15 minutes or until the amaretti are slightly cracked, but retain some softness. To make sure they are cooked through, check the bases are firm and tanned. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Enjoy with some fiery grappa.


Hazelnut and Coffee Cake


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