Ingredients:

1 pack store-bought amaretti (you will need 40)

4 Oz mascarpone cheese 

2 Oz pistachio cream (see Tips)

1/2 cup milk for dipping (more if needed)

Finely chopped pistachios for coating

20 small cupcake liners 

Directions:

Remove amaretti from package and try to match 20 pairs of 2 by size and shape. Set aside.

Place mascarpone and pistachio cream into a bowl.

Mix well with a fork until fully incorporated.

Using a small spoon, place a little cheese mixture on each flat side of the amaretti.

Stick the matching amaretti together, forming a small ball.

Repeat for all 20 sets.

Spread chopped pistachios in a shallow bowl and set aside.

Place milk in a small bowl.

Carefully dip each cookie ball into milk making sure to turn it on all sides.

Do not immerse or they will fall apart!

Roll each lightly soaked ball into the chopped pistachios.

Make sure to roll on all sides to achieve an even coating.

Place each bacio (kiss) in a small cupcake liner.

Repeat with the rest.

Place all the baci on a tray and keep covered in the refrigerator until ready to serve.

Note: Better if they rest overnight.

TIPS:

Pistachio cream is available at Italian markets or online. You can substitute with pistachio butter if you can’t find it but make sure to add some powdered sugar for sweetness.

Amaretti are crunchy almond cookies available at most supermarkets. They are inexpensive and make great dessert ideas. 

You can substitute the mascarpone with full-fat cream cheese but don’t use the whipped kind or the filling will be too soft and loose.