Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Amaretti Morbidi

    I have several packets of Amaretti Morbidi that I bought from an Italian place. I was wondering if you have any recipies using for them? Maybe a sponge like base for an Italian-style trifle?

    From the nigella team:

    There are two types of amaretti cookies - the regular, crisp type and the softer morbidi type ("morbidi" means "soft"). The morbidi cookies are quite similar to soft almond macaroons. 

    The regular type of amaretti tend to be more frequently used in recipes as they provide crunch and texture. However Nigella uses amaretti morbidi in her Amaretto Syllabub recipe from Nigella Express. The soft amaretti are crumbled into glasses and topped with cream that has been whipped with amaretto, giving a trifle-like effect.  Extra amaretti morbidi are served on the side.

    Strawberries and almonds go very well together and you could also probably use the cookies in Nigella's Strawberry and Almond Crumble from Kitchen. Instead of ground almonds in the filling you could crumble up some of the cookies and mix them with the strawberries. You could also add some crumbled up some cookies into the topping.


Need some help in the kitchen?

Ask Nigella

Submit your query


Remember you can use the search bar to delve through our Kitchen Queries archives.