This recipe takes you on a journey to Sicily, full of the scent of the almond tree fields of Aragorna. The Cappuccino melts in the mouth like an amaretto biscuit with a liquid, tender centre.
Preparation (2 persons)
- Pour 2 teaspoons of orgeat or almond barley water into each cappuccino cup and then prepare an Espresso (40 ml, 1.5 oz) into a cup
- Add the bitter almond extract to the milk and prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
- Top each cappuccino cup with the flavoured milk froth and sprinkle with cocoa powder if desired
- Garnish each cappuccino cup with an Amaretto biscuit and serve immediately.
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