Coffee Amoretti


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This elegant dessert with almond, coffee, and Kahlua is truly gourmet.

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  • 7 oz. almond paste
  • ½ C. sugar
  • ¼ C. almonds, blanched or un-blanched
  • 2 large egg whites
  • 1 tsp. pure vanilla extract
  • 1 tsp. Kahlua or other coffee liqueur
  • 1 Tbs. all purpose flour
  • 2 tsp. ground coffee (regular grind)
  • Chocolate covered coffee beans for decoration (optional)

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Preheat the oven to 300 degrees with a rack in the middle. Lightly grease 2 baking sheets or line them with parchment paper. In a food processor, combine the almond paste, sugar and almonds. Pulse until blended. Add the egg whites and process until blended. With the machine running, add the vanilla and coffee liqueur. Add the flour and ground coffee and pulse until blended; the batter will be sticky. Place the batter in a cookie press or a pastry bag fitted with a ¼ inch star tip. Form the cookies into 1-inch stars on the baking sheets, about 1 inch apart. Alternatively, use a spoon to drop the batter by scant ½ teaspoonfuls onto the baking sheet. If desired, top with a chocolate covered coffee bean, pressing down slightly. Bake 1 sheet at a time for 25 to 30 minutes, or until firm. Let cool completely on the baking sheets before removing. Store in an airtight container for up to 2 weeks or freeze for up to 6 months.

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