Chocolate amaretti biscuits
Joe Trivelli, head chef at the River Café, shares a recipe from his book, The Modern Italian Cook. "Due to their simple nature, these are best eaten as soon as they are cool enough, while still soft. They are so quick to make that if you start now they can easily be gone in under an hour. This is consequently a small batch."
A recipe from The Modern Italian Cook, by Joe Trivelli (Seven Dials, September 2018). Buy the book here.
