Mini Amaretto Cakes


  • 500g Spelt flour
  • 100g Refreshed Lievito-Madre
  •    10g Yeast
  •  200g Milk
  •  100g Egg
  •    50g Brown sugar
  •     25g Honey
  •   125g Butter
  •        7g Salt
  •      80g Candied orange soaked in amaretto liquor
  •           + Robe-Noire chocolate
  •           + Linzer dough / chocolate shortcrust


  • Knead together slowly the spelt flour, lievito madre, yeast, milk, and eggs.
  • As soon as a homogeneous dough is formed, the sugar, salt, and butter chopped into small pieces are added. 
  • Then knead the dough until well mixed.
  • To finish, the amaretto soaked candied orange is mixed in. 
  • Allow the dough to mature, covered in a tub for 60 minutes. 

Work up:

  • Portion the dough and roll into round balls, place into a greased muffin tin (the muffin form should be about half filled). 
  • Set the dough aside to rise and once ¾ proofed, brush with egg. 
  • As soon as the dough is brushed with egg they can be decorated! One possibility would be cocoa mixed into a shortcrust dough (e.g Linzer biscuits,…) rolled out 3mm thick.
  • Then cut out a star with a cookie cutter and place it on top of the dough pieces.
  • Important: The dough pieces should then no longer proof – they should be put into the oven immediately after topping. The dough pieces are baked at 180 ° C / approx. 12 minutes (depending on the dough size!!).
  • To finish the cakes can be decorate with chocolate and pre-made biscuits (Amarettini) if desired.