Hazelnut and cocoa amaretti


Hazelnut and cocoa amaretti
You may already be familiar with almond and lemon amaretti, so here's an equally delicious hazelnut and cocoa version, with a simplified recipe.
210
Grade this recipe:
Keywords:
Last modified on: April 19th 2026
For 25 pieces, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 3 min.
Hazelnut and cocoa amaretti : Stage 1
Pour 250 g ground hazelnuts, 200 g caster sugar and 20 g powdered cocoa into a bowl.

Stage 2 - ⌛ 1 min.
Hazelnut and cocoa amaretti : Stage 2
Whisk these powders together.

Stage 3 - ⌛ 2 min.
Hazelnut and cocoa amaretti : Stage 3
Add 60 g egg white (60 g = 2 whites) and start mixing with a spoon or spatula.

Stage 4 - ⌛ 1 min.
Hazelnut and cocoa amaretti : Stage 4
Finish mixing by hand, it's the easiest way...

Stage 5
Hazelnut and cocoa amaretti : Stage 5
...until you obtain a homogeneous paste.

Stage 6 - ⌛ 4 min.
Hazelnut and cocoa amaretti : Stage 6
Divide the dough into 20-25 g pieces.

Stage 7 - ⌛ 3 min.
Hazelnut and cocoa amaretti : Stage 7
Preheat your oven to 170°C (340°F).

Roll into balls between the palms of your hands.

Note: If you have children around, let them help you, they'll love the "play dough" aspect.

Stage 8
Hazelnut and cocoa amaretti : Stage 8
Pour 3 tablespoons icing sugar into a shallow dish (or better still, a mould if you have one).

Coat the dough balls with powdered sugar, in packs of around 5-6, turning the mould on itself.

Stage 9
Hazelnut and cocoa amaretti : Stage 9
Then roll the balls in the palm of your hands to remove excess powdered sugar.

You want a very thin layer of powdered sugar all over the dough ball.

Stage 10 - ⌛ 7 min.
Hazelnut and cocoa amaretti : Stage 10
Do this for all the balls and place them on a sheet of baking paper (this is important), set on a baking sheet.

Stage 11
Hazelnut and cocoa amaretti : Stage 11
Place a hazelnut on each ball, and press down with your fingers to flatten the ball a little and make it crackle on the sides.

Stage 12 - ⌛ 3 min.
Hazelnut and cocoa amaretti : Stage 12
Do this for all the balls...

Stage 13 - ⌛ 15 min.
Hazelnut and cocoa amaretti : Stage 13
...and bake at 170°C (340°F) for about 15 minutes.

Stage 14 - ⌛ 10 min.
Hazelnut and cocoa amaretti : Stage 14
Cool on a wire rack and enjoy.
Remarks
You can mix the dough entirely by hand - it takes 2 or 3 minutes, so there's no need to get out your food processor.

Preferably use shelled hazelnuts to garnish the top.

For a more subtle version, replace half the hazelnut powder with almond powder.
Keeping: Several days in a jar or closed metal box.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %300 RDI=30 %170 RDI=30 %2,940 RDI=150 %12,310 RDI: 150 %
Per 100 g8 RDI=3 %50 RDI=5 %30 RDI=4 %490 RDI=20 %2,050 RDI: 20 %
Per piece1 RDI=1 %10 RDI=1 %6 RDI=1 %120 RDI=6 %490 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, egg
How much will it cost?
  • For 25 pieces : 4.55 €
  • Per piece : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sandwich bread
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24th 2017371 K3.9 3 hours 30 min.
Fruit salad
Fruit salad
To make a good fruit salad, there are three important points:
  1. Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).
  2. Remove absolutely all skins and seeds.
  3. Bring it all together with a good home made sugar syrup added to the fruit juices.
Here is a recipe which does all of that.
April 20th 2020404 K4.1 1 hour 15 min.
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
February 21th 2011372 K4.1 2 hours 60 min.
Baked potoatoes with herb butter or cream
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley only).
October 24th 2010213 K 13.8 1 hour 45 min.
Papadums
Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.
June 26th 2014122 K4.5 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page