- 12 amaretti morbidi (soft amaretti biscuits)
- 2 x 30 ml ristretti
- 40 g icing sugar
- 100 g mascarpone or fromage frais
- Pour the ristretti and allow them to cool.
- In a mixing bowl, whisk the mascarpone with the icing sugar and add the ristretti.
- Pour into a piping bag.
- Place a blob of this cream onto an amaretti and stick a second amaretti on top to make a macaroon.
- This little delicacy will go perfectly with your coffee.