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Archive for breakfast

Easy 5 Ingredient Hash Browns

Wednesday, May 17th, 2017
Easy Hash Browns

Fry these up and enjoy them for breakfast (or dinner)!

Remember those 4 Cheese Jalapeño Meatballs? Well, we’ve got just the thing to pair them with. Don’t forget some hash browns! They are so simple that they’re worth the twenty minutes or so it takes to put them together. Plus, you can save time and make them while the meatballs cook! Check out our video to see how they were made!


Hash Brown Ingredients

  • 2 potatoes
  • ½ cup onion, chopped
  • 1 bell pepper, chopped
  • 1 tsp salt
  • 1 tsp pepper


    1. Slice and thinly chop potatoes.
    2. Add potatoes to greased pan on medium heat.
    3. Cook for 15 minutes.
    4. Add onions, bell peppers, salt, and pepper and cook for another 10 minutes.
    5. Serve with our 4 Cheese Jalapeno Meatballs.

    • To serve everything at the same time, start cooking the potatoes about 5 to 10 minutes before you start baking the meatballs.

Cherry Almond Scones

Monday, June 27th, 2016
Amoretti Cherry Almond Scones

Treat yourself to a delicious and scrumptious breakfast pastry!


    Amoretti Cherry Almond Scones Ingredients

    Find the best natural ingredients at

    • 8 tablespoons salted, frozen European-style butter (Plugra is best)
    • ¾ cup dried cherries
    • ½ cup whole milk
    • ½ cup sour cream
    • 1¼ cups all purpose flour
    • ¾ cup Amoretti® Natural Blanched Almond Flour
    • ½ cup sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon lemon zest (½ lemon)
    • ½ cup toasted sliced almonds
    • 2-3 tablespoons raw sugar
    • 1 egg for egg wash


    1. Grate frozen butter and place back in freezer while preparing the remaining ingredients.
    2. Whisk together milk and sour cream, and refrigerate.
    3. In a separate bowl, whisk dry ingredients and lemon zest.
    4. Add frozen butter and mix until thoroughly coated.
    5. Add milk mixture, and fold in with a spatula.
    6. Transfer dough to floured surface.
    7. Knead 6 to 8 times until it holds together.
    8. Roll dough into a 12″ square (approximately).
    9. Fold in thirds, like a letter.
    10. Fold short ends into thirds again to form an approximately 4″ square.
    11. Place dough onto floured parchment or plate and freeze for 5 minutes.
    12. Transfer dough to floured work surface and roll into an approximately 12″ square.
    13. Sprinkle dried cherries over surface of dough and press down to lightly embed into dough.
    14. Roll dough into a log and with seam on bottom, roll dough into a 12″ x 4″ rectangle.
    15. Cut into rectangles and then triangles.
    16. Place onto baking sheet.
    17. Brush with egg wash, sprinkle with raw sugar and bake at 350°F for 20-25 minutes.
    18. Cherry Glaze: Mix powdered sugar and milk to make glaze.
    19. Add Cherry Swirl.
    20. Pour into piping bag.
    21. Let scones cool a bit before drizzling with Cherry Glaze, or it will not stick.
    22. Drizzle glaze and toasted almonds onto scones, and serve.