1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Hazelnut and cocoa amaretti

Name: Hazelnut and cocoa amaretti
Prep time: 34 min
Cook time: 15 min
Total time: 49 min
Yield: 25 pieces
Cuisine: French
Ingredients: 250 g ground hazelnuts; 200 g caster sugar; 20 g powdered cocoa; 60 g egg white; 3 tablespoons icing sugar; 25 wholes hazelnuts

You may already be familiar with almond and lemon amaretti, so here's an equally delicious hazelnut and cocoa version, with a simplified recipe.

1,259 5/5 (2 reviews)

Duration

50 min.

Difficulty

Easy

Last modified on: April 19^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 25 pieces, you will need:

1 250 g ground hazelnuts
2 200 g caster sugar
3 20 g powdered cocoa
4 60 g egg white
5 3 tablespoons icing sugar
6 25 wholes hazelnuts
Total weight: 600 grams

Times for this recipe

Preparation

25 min.

Resting

10 min.

Cooking

15 min.

All in all

50 min.

Preparation 25 min.

Resting 10 min.

Cooking 15 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.

Pour 250 g ground hazelnuts, 200 g caster sugar and 20 g powdered cocoa into a bowl.

Stage 2 - ⌛ 1 min.

Whisk these powders together.

Stage 3 - ⌛ 2 min.

Add 60 g egg white (60 g = 2 whites) and start mixing with a spoon or spatula.

Stage 4 - ⌛ 1 min.

Finish mixing by hand, it's the easiest way...

Stage 5

...until you obtain a homogeneous paste.

Stage 6 - ⌛ 4 min.

Divide the dough into 20-25 g pieces.

Stage 7 - ⌛ 3 min.

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

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

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.

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

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.

Do this for all the balls...

Stage 13 - ⌛ 15 min.

...and bake at 170°C (340°F) for about 15 minutes.

Stage 14 - ⌛ 10 min.

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=13 %	49 g RDI=19 %	28 g RDI=39 %	489 kcal RDI=24 %	2,051 kJ RDI=24 %
Per piece	1 g RDI=3 %	11 g RDI=4 %	6 g RDI=9 %	117 kcal RDI=6 %	492 kJ RDI=6 %
Whole recipe	49 g RDI=76 %	297 g RDI=112 %	172 g RDI=236 %	2,939 kcal RDI=147 %	12,309 kJ RDI=147 %