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Archive for November 2014

Ham Bone Potato Soup

Sunday, November 23rd, 2014
Ham Bone Potato Soup

Ham Bone Potato Soup

  • 1 ham bone with visible meat
  • 1 medium onion, diced
  • 4 cups water
  • ½ teaspoon celery seeds
  • ½ teaspoon white pepper
  • ½ teaspoon black pepper
  • 5 medium red potatoes cut into 1 inch cubes
  • ½ cup butter
  • ½ cup flour
  • 2 cups half and half or milk
  • 1 can corn
  • 1 tablespoon minced garlic
  • 1 teaspoon Amoretti Ham Hock Type Extract (to purchase, please contact us)

Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.

While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the half n half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.

When the potatoes are tender, stir the sauce mixture, corn, garlic, and extract into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.

Note: For vegetarian chowder, omit the ham and add an extra ¾ teaspoon Ham Hock Extract. 

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Chocolate-Noisina Icebox Cake

Thursday, November 20th, 2014
Noisina Icebox Cake

Chocolate-Noisina Icebox Cake


  • 1 ¾ cup heavy cream
  • 1 ½ cup mascarpone cheese
  • ⅓ cup powdered sugar
  • ½ teaspoon Amoretti Madagascar Vanilla Extract 2 fold
  • ⅔ cup Amoretti Noisina Natural Hazelnut Spread with Cocoa (coming soon)
  • 20 whole cinnamon graham crackers


  1. Beat 1 cup heavy cream, ¾ cup mascarpone, the powdered sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, about 1 minute.
  2. Combine the remaining ¾ cup each heavy cream and mascarpone with the Noisina in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium until stiff peaks form, about 1 minute.
  3. Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fill any large gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-Noisina whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-Noisina whipped cream. Cover with plastic wrap and refrigerate at least 5 hours or overnight.
  4. Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake with an offset spatula. Crush the remaining 4 graham crackers into fine crumbs and press them around the side of the cake.