Comments on: chewy amaretti cookies

By: Rachel

Rachel — Thu, 17 May 2012 14:24:40 +0000

I have been looking for an amaretti morbidi cookie recipe for years after tasting them at Isgro’s in Philadelphia. I made these last night and can honestly say my life is now complete. Thank you!

By: Diana

Diana — Fri, 06 Apr 2012 05:31:09 +0000

Oh no it didn’t work for me! I used 1/2 cup of sugar, because other people in the comments seemed to have luck with that. They puffed up nicely in the oven, but as soon as I took them out they flattened into sticky, slightly crisp almond-sugar discs. Very much in the spirit of passover, but not quite what I was hoping for. I thought I followed the recipe exactly, used almond paste not marzipan, and let the egg whites come completely to room temp. I’m a pretty inexperienced baker, so I’m sure I did something wrong, just not sure what… I bought the almond paste clearly marked as ‘almond paste’ next to a similar package labeled ‘marzipan’ but it was still very sweetened, is that normal of almond paste or could that be the root of my problem? Anyway, I covered them in chocolate and am going to bring them home to my family for Passover presented as ‘chocolate covered marzipan wafers’ eh? Anything covered in chocolate can’t be refused, just don’t tell (now hoping no one in the family reads this post…)
As always Deb, I love your site! Thanks for all you do, and Happy Passover!

By: Kisha

Kisha — Wed, 29 Feb 2012 00:11:42 +0000

Just tried the recipe with 1/2 the sugar. They’re still amazing!

By: Heather

Heather — Fri, 24 Feb 2012 22:08:39 +0000

Just made these! I was vacillating between this recipe and another very similar recipe. I’m so glad I made your recipe! My cookies were flat -not nearly as pretty as your faux macaroons, no matter -they taset fantastic! I have fallen in love with Trader Joe’s Almond horns and have been unable to find a recipe for anything like them -this is a dead ringer! I add a scant 1/4 cup of slivered almonds to the batter and toped with a very thick ganache (less is better on these babies! I never would have thought). Then I spied the strawberries from the farmer’s market and genius! I sliced very thinly some strawberry on top and tasted -MUM! They are still cooling, can’t wait to try them when they are at room temp!
THANK YOU!

By: Nick P (Bakefails)

Nick P (Bakefails) — Tue, 17 Jan 2012 02:13:37 +0000

idk if you’ve already commented on this, but mine came out hollow and crumbly, and the middles stuck to the silicone…did i underbake them or do something else?

By: Holly

Holly — Tue, 27 Dec 2011 21:29:26 +0000

I was looking for a chewy almond cookie similar to what I had recently in Switzerland and found your recipe! I made these for the holiday with raspberry and some with chocolate ganache. Everyone loved them! They do only last a couple of days. Not a problem as they were gone in no time! :)

By: Anna

Anna — Wed, 21 Dec 2011 14:59:14 +0000

I made this recipe for a cookie exchange just this year. Everyone loved it, and I realized almond paste is my new favorite food. Unfortunately, I let my mother use my kitchen scale, and my almond paste was 8 ounces. I put the entire amount in, and left the sugar and egg white measurements the same. I didn’t notice a difference between mine and the picture above. Also, I couldn’t find the tips to my pastry bag (so typical), so I measured with a heaping teaspoon. After they cooled, I slathered the bottoms with melted chocolate and allowed that to harden before packaging. I love these cookies, and my kitchen smelled AMAZING for the next 24 hours. Thanks for posing this recipe! It’s my new favorite!

By: Alyssa

Alyssa — Sat, 17 Dec 2011 20:17:51 +0000

I’m currently making these with 2/3 cup sugar (as noted on the Odense box), and the first batch out of the oven is chewy and delicious! I’m going to fill them with raspberry jam and take them to a Holiday party later on.

By: Lemon

Lemon — Thu, 15 Sep 2011 23:33:02 +0000

Sadly, these didn’t turn out for me at all! They were way too runny (ran into one huge pile) and after 20 minutes in the oven were still ghost-white. Is the recipe supposed to call for confectioner’s sugar rather than granulated?

By: Sarah @ Two Tarts

Sarah @ Two Tarts — Tue, 16 Aug 2011 17:50:31 +0000

I just made these with 1/2 c. sugar and homemade almond paste and they are AMAZING. They taste just like the delicious smell of homemade almond paste, but with a nice chewy texture (sort of like eating a spoonful of plain almond paste but better)!