First prepare the coffee and let it cool down, or at least cool down.
Take one amaretto at a time, quickly wet the flat part in the coffee, without letting it soak, then cover the flat surface with a little Nutella and a little mascarpone.
Quickly wet a second amaretto in the coffee, this time in full but always without letting it soak, then use it to complete the pastry.
Continue like this for all the sweets, placing them on a tray as they are ready.

The stuffed amaretti are ready: let them rest for 30 minutes in the fridge before serving.

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