A chocolate-hazelnut spread filling and a dip in chopped nuts turn purchased amaretti cookies into an impressive dessert.
What You Need
Original recipe yields 18 servings
1/4 cup cooled brewed strong GEVALIA Espresso Roast
2 pkg. (7 oz. each) amaretti cookie s (72 cookies)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup chocolate-hazelnut spread
1/4 cup finely chopped pistachios
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Let's Make It
Cover baking sheet with waxed paper. Pour coffee into shallow dish. Dip flat sides of cookies, 1 at a time, in coffee; place, dipped sides up, in single layer on prepared baking sheet. Drizzle with any leftover coffee.
Mix cream cheese and chocolate-hazelnut spread until blended; spread onto flat sides of 36 cookies, adding about 1 tsp. cream cheese mixture to each. Cover with remaining cookies, flat sides down, to make 36 cookie sandwiches.
Place nuts in shallow dish. Roll edges of cookie sandwiches in nuts. Return to baking sheet. Refrigerate 1 hour.
How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 cookie sandwiches each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.