Pistachio-Chocolate Amaretti

3hr 45m
Preparation/cooking time: ca. 30m + Allow to dry: ca. 180m + Bake: ca. 15m

For 32 pieces

Nutritional Information

Contains 65 Kcal, 2g Protein, 5g Carbohydrates, 4g Fat


  • 100 g unsalted, shelled pistachios
  • 75 g dark chocolate (64% cocoa), cut into small cubes
  • 100 g shelled almonds, roasted
  • 2 fresh egg whites
  • 1 pinch salt
  • 100 g sugar
  • 0.25 tsp. bitter almond extract
  • 2 tbsp. icing sugar

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  • Grind the almonds and pistachios until fine and mix with the chocolate. Beat the egg whites with the salt until stiff, then add the sugar little by little, continuing to beat until the egg whites are glossy. Carefully stir in the bitter almond aroma. Fold the egg whites carefully into the almond-pistachio-chocolate mixture. Use two teaspoons, form nuggets of dough approx. 3 cm in diameter and place them, spaced well apart, on two oven trays lined with baking paper. Dry at room temperature for approx. 3 hours. Dust the Amaretti with icing sugar and press each nugget lightly with 4 fingers to create the typical form. Bake approx. 15 minutes in a preheated 160°C convection oven. Remove from the oven and allow to cool on a rack with the bottom side up.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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