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EBONY – Recipe

Ebony ANNARETTO Tiramisu

Enjoy this delightful dessert, where the depth of Ebony ANNARETTO Flavor adds a unique twist to the classic tiramisu. It’s a perfect ending to any Italian meal or a sweet treat for any occasion.

  • 250 g Mascarpone Cheese
  • 150 ml Heavy Cream
  • 3 Egg Yolks
  • 100 g Granulated Sugar
  • 200 ml Strong Espresso Coffee (cooled)
  • 60 ml Ebony ANNARETTO Flavor
  • 24 Ladyfinger Cookies (Savoiardi)
  • Cocoa Powder (for dusting)
  1. Brew a strong espresso coffee and allow it to cool to room temperature.
  2. In a mixing bowl, whisk together the egg yolks and granulated sugar until they become pale and creamy.
  3. Add the mascarpone cheese to the egg yolk mixture and blend until smooth and well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture until you have a light and fluffy texture.
  6. In a shallow dish, mix the cooled espresso coffee and Ebony ANNARETTO Flavor.
  7. Quickly dip each ladyfinger cookie into the coffee and Ebony ANNARETTO mixture, ensuring they are moistened but not soggy.
  8. Arrange a layer of dipped ladyfinger cookies in the bottom of your serving dish.
  9. Spread a layer of the mascarpone mixture over the cookies.
  10. Repeat the process, creating alternating layers of dipped ladyfingers and mascarpone mixture until you run out of ingredients, finishing with a layer of the mascarpone mixture on top.
  11. Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
  12. Before serving, dust the top of the tiramisu with cocoa powder using a sieve.
  13. Serve chilled and savor the rich, nutty, and full-bodied goodness of Ebony ANNARETTO Tiramisu.
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IVORY – Recipe


Enjoy these Ivory ANNARETTO Cantuccini, where the delicate flavor of Ivory ANNARETTO adds a touch of elegance to this classic Italian biscuit. These biscotti are perfect for dipping, snacking, or gifting to friends and family.

  • 250 g All-Purpose Flour
  • 150 g Granulated Sugar
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 50 g Almonds, whole
  • 30 ml Ivory ANNARETTO Flavor
  • Zest of 1 Lemon
  • Zest of 1 Orange
  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, Ivory ANNARETTO Flavor, lemon zest, and orange zest together until well combined.
  4. Gradually add the egg mixture to the dry ingredients, stirring until a dough forms.
  5. Gently fold in the whole almonds.
  6. On a lightly floured surface, shape the dough into two logs, each about 25 cm (10 inches) long and 5 cm (2 inches) wide.
  7. Place the logs on the prepared baking sheet, leaving space between them as they will spread during baking.
  8. Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden.
  9. Remove the logs from the oven and let them cool for about 10 minutes.
  10. Using a sharp knife, slice the logs diagonally into 1 cm (0.4 inch) wide biscotti.
  11. Place the biscotti back on the baking sheet, cut side up.
  12. Return them to the oven and bake for an additional 10-15 minutes, or until they are crisp and lightly golden.
  13. Allow the Ivory ANNARETTO Cantuccini to cool completely on a wire rack.
  14. Serve with your favorite coffee or dip them in Ivory ANNARETTO for a delicious twist.
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ICONIC – Recipe


Enjoy these Iconic ANNARETTO Amarettini with a cup of coffee or as a sweet treat with a touch of sophistication.

  • 200 g Almond Flour
  • 150 g Icing Sugar
  • 2 Egg Whites
  • 30 ml Iconic ANNARETTO Flavor
  • 1/2 tsp Almond Extract
  • A pinch of Salt
  • Powdered Sugar (for dusting)
  1. Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour and icing sugar.
  3. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
  4. Gently fold the beaten egg whites into the almond flour and icing sugar mixture.
  5. Add Iconic ANNARETTO Flavor and almond extract to the mixture, folding until you get a smooth, sticky batter.
  6. Using a teaspoon or a piping bag, place small rounds of the batter onto the prepared baking sheet. Leave some space between each round as they will spread a bit.
  7. Bake in the preheated oven for about 15-18 minutes, or until the amarettini have a pale golden color and a slightly crisp exterior.
  8. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, dust the amarettini with powdered sugar.
  10. Serve and savor the delightful almond and Iconic ANNARETTO flavor of these iconic Italian cookies.