Pistachio crème-filled amaretti recipe

6 INGREDIENTS • 8 STEPS • 45MIN

Pistachio crème-filled amaretti recipe

Recipe
Soft, chewy and filled with a salty-sweet chocolatey centre, this pistachio amaretti recipe makes the perfect festive treat that are naturally gluten-free and full of flavour. A thoughtful (and seriously moreish) homemade gift, if you can bare to give them away!
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Soft, chewy and filled with a salty-sweet chocolatey centre, this pistachio amaretti recipe makes the perfect festive treat that are naturally gluten-free and full of flavour. A thoughtful (and seriously moreish) homemade gift, if you can bare to give them away!
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
16
100 g
M&S shelled pistachios
200 g
ground almonds
190 g
M&S Fairtrade golden caster sugar
2
M&S large free-range eggs, separated into whites and yolks
8 tsp
M&S Collection pistachio crème
150 g
icing sugar
Love This Recipe?
Add to plan
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Pistachio crème-filled amaretti recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat your oven to 180°C/160°C fan/gas mark 4.
step 2
Add the pistachios (100 g) and ground almonds (200 g) to a blender and blitz into a powder. Add to a large mixing bowl with half the golden caster sugar (95 g).
step 3
Add the egg whites (2) (save the yolks for a carbonara another day) to a clean mixing bowl and whisk until foamy. Slowly add in the remaining golden caster sugar (95 g) and whisk into stiff peaks.
step 4
Fold the meringue mixture into the ground nuts until completely combined.
step 5
Add the icing sugar (150 g) to a large plate.
step 6
Spoon 1 tbsp of the mixture onto the icing sugar to lightly coat the edges so it’s not too sticky. Roll the mixture into a ball and flatten slightly. Spoon ½ tsp of the pistachio crème (8 tsp) into the centre, gently folding the sides over the filling. Roll into a ball again, then roll in the icing sugar and pop onto a greaseproof-lined baking tray.
step 7
Repeat with the remaining ingredients, adding them to the tray as you go – keep them about 2cm apart. You may need to line 2 baking trays.
step 8
With two fingers, gently press the top of each amaretti to flatten it slightly, creating little discs. Pop them into the oven and bake for 12-14 minutes, until they are slightly brown and cracked. Remove from the oven and allow to cool before digging in.
step 8 With two fingers, gently press the top of each amaretti to flatten it slightly, creating little discs. Pop them into the oven and bake for 12-14 minutes, until they are slightly brown and cracked. Remove from the oven and allow to cool before digging in.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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