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Amaretti Cupcakes

A great cupcake variant with the famous Italian Cantuccini or Amaretti cookies.

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  • 6 persons
  • 25 min.
  • Dessert
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Recipes from Oil & Vinegar

Nice to know

Cantuccini are famous Italian almond cookies, that are also known as Biscottini di Prato. 'Biscotti' is the plural form of biscotto. This word is derived from the medieval Latin word biscocus, which means 'baked twice'. Because 'biscotti' are baked twice, they are very dry and can be conserved longer. Prato is the city where Amadio Baldnzi invented the cookies in 1858. Nowadays, the cookies are better known as 'Cantuccini'. In Italy, Cantuccini are served as a traditional after-dinner dessert with a glass of Vin Santo (a Tuscan dessert wine), which they can be dipped in.

Nice, crusty, sweet, Italian and ideal to dip with. 

  • Groceries

    • 1 package cupcake mix • 100 g Cantuccini alle Mandorle (Cantuccini cookies) en/of Amaretti (Amaretti cookies ) • rol fondant • Crema di Pistacchio (pistachio cream) • pistache nuts • Deco-pearls • icing sugar

  • Getting started

    Prepare the cupcake mix as instructed on the packaging. Then add 100g crumbled Amaretti cookies or Cantuccini alle Mandorle to the batter. Spoon the mixture into a cupcake tin, and bake in the oven.

    Step 2

    Roll the fondant and cut out circles and stars. Chop some pistachio nuts. Cool the cupcakes, then decorate with icing, decorative pearls, Crema di Pistacchio , nuts, icing sugar, etc.

    Step 3

    Serve the cupcakes on a cake stand, and, to make it extra festive, tie a red ribbon around the whole thing.

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