Amaretti Biscuits with Almond Gianduja Filling
Warning, these biscuits are seriously addictive!
Warning, these amaretti biscuits are seriously addictive! They are quick to make and use just a few ingredients. Butter and ground almonds give the dough its short, melt-in-the-mouth texture once baked, so each biscuit almost dissolves on your tongue. They are filled with a delicious almond gianduja filling – a mix of almonds and chocolate – that goes perfectly with a cup of coffee or tea.
The filling can be varied as you like: with a mix of dark and white chocolate, or with spices such as cinnamon or cardamom for a personal touch. Give it a try – it's worth it.
Ingredients
DOUGH
Step by step
Biscuit dough
Knead the dough and chill for 30 minutes
First beat the softened butter with the icing sugar until fluffy. Add the whole egg and briefly stir it in. Then add the salt, lemon zest, the ground raw almonds and the White flour – knead everything into a dough. Press the finished dough flat, wrap it in cling film and let it rest in the fridge for about half an hour. Meanwhile, preheat the oven to 170 °C fan.
Roll out, cut out, bake for 12 minutes
Take the dough out of the fridge after about 30 minutes and briefly knead it by hand. Then roll it out to 3 mm thick using the rolling guides and cut out the biscuits with the rosette cookie cutter. Finally bake them for about 12 minutes at 170 °C fan.
Rosette Outer ring Cookie cutter, 4 cm
Rolling guides set, 6-piece
Almond gianduja filling
Cut and melt the gianduja
Cut the firm almond gianduja into small pieces so it melts evenly and faster. Put the pieces into a heatproof Bowl and set it carefully over a warm water bath. Stir regularly until the almond gianduja is completely melted and smooth.
Almond Gianduja firm, 150 g
Stir in tempered couverture
Once the gianduja has melted, add the tempered couverture. Make sure the couverture is properly tempered – only then will the filling set later. Mix both into a smooth mixture and fill it into a Piping bag. Don't overfill it, so it sits comfortably in your hand. The mixture is now ready for the next step of your preparation.
Lindt Couverture Milk 0.5 kg
Disposable Piping bag transparent, 20 pieces
Round piping nozzle 10 mm
Filling and decorating
Pipe on the filling and put on the tops
Pipe the gianduja filling in even portions onto the underside of half of all the biscuits. Don't apply too much, so the filling doesn't ooze out when pressed together. Then carefully put on the tops and press them together lightly, so the mixture spreads evenly and the biscuits stick together well.
If the filling is still too soft, let it cool in the Piping bag for a few minutes before piping it on.
Drizzle with chocolate
For the decoration, fill a little tempered couverture, or alternatively Cake icing, into a small paper cornet. Cut a very fine tip and drizzle the chocolate in thin lines over the biscuits. Here you can get creative, for example by drawing a zigzag pattern or fine lines across the surface.
Cake icing Dark chocolate, 250 g
Cornet paper, 25 pieces
An almond as the crowning touch
Place a small dot of chocolate in the centre of each biscuit and carefully set a whole almond on top – this gives the biscuit its typical look.
As an alternative to the chocolate lines, you can simply pipe a chocolate dot in the centre and decorate it with a whole, pretty almond.
Amaretti Biscuits with Gianduja
Ingredients
DOUGH
GIANDUJA MIXTURE
DECORATION
Preparation
- Dough: Beat butter and icing sugar until fluffy, stir in the whole egg, add salt, lemon zest, ground almonds and flour – chill for 30 min.
- Bake: Roll out to 3 mm, cut out with the rosette cookie cutter, bake for 12 min. at 170 °C fan.
- Filling: Melt the almond gianduja over a water bath, stir in the tempered Milk couverture, fill into the Piping bag.
- Fill: Pipe onto half of the biscuits, put on the tops and press together gently.
- Decorate: Drizzle chocolate lines with the cornet, a chocolate dot in the centre, a whole almond on top.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Cake icing Dark chocolate, 250 g
Almond Gianduja firm, 150 g
Lindt Couverture Milk 0.5 kg
White flour, 1 kg
Equipment
Rosette Outer ring Cookie cutter, 4 cm
Rolling guides set, 6-piece
Disposable Piping bag transparent, 20 pieces
Round piping nozzle 10 mm
Cornet paper, 25 pieces
Cookie tin Sweet Love, Ø 110 x 130 mm
Delivery in 1–2 working days · Free shipping from CHF 100
So they turn out perfectly
The filling is made of melted gianduja plus tempered couverture – only the tempered couverture lets it set later. With simply melted chocolate the filling stays soft and the biscuits can't be stacked or given away.
The dough makes 70 halves, i.e. 35 finished biscuits. So before filling, sort the baked biscuits into two equal piles: bases and tops. That way no odd half is left over at the end – and the portions come out even.
A small dot is enough: when pressed together, the mixture spreads almost to the edge. Too much oozes out, sticks to your fingers and makes the biscuits messy when drizzling. If the filling has gone too soft, a short break in the Piping bag helps.
Frequently asked questions
Gianduja is a fine paste of roasted nuts and chocolate – classically with hazelnut, here with almonds. We use the firm variety: it can be portioned, melts smoothly over the water bath and sets again once the tempered couverture has been stirred in.
For this recipe we recommend the ready-made firm almond gianduja – it is finely ground and therefore creamy without any grittiness. If you grind your own, you'll need a powerful food processor and patience; the result is usually a little more rustic.
It's too cold or was kneaded for too long. After the half hour in the fridge, knead it briefly by hand – then it's supple and can be rolled out and cut cleanly. If it keeps crumbling, a few minutes at room temperature helps.
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Related products
Cornet paper 25 pieces
Lindt couverture milk 0.5 kg
Rolling pin set 6 pieces
Hole grommet 10 mm
Cake glaze dark chocolate, 250 g
Rosette outer ring cookie cutter, 4 cm
White flour, 1 kg
Disposable piping bag transparent 20 pieces
Almond Gianduja sliceable, 150 g
Sweet Love biscuit tin, Ø 110 x 130 mm
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Comments
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Super Rezept
By: F. K. On 2025-02-17Diese Guezli sind ein wahrer Genuss! Die knusprigen Kekse in Kombination mit der cremigen Gianduja-Füllung einfach super.
Replied by: Rebecca Odermatt On 2025-02-21
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