Comments on: chewy amaretti cookies

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)!

By: Chuck

Chuck — Mon, 15 Aug 2011 14:59:48 +0000

OMG, my wife made these last night for a picnic in the park. They were to die for! Holy cow. So good. Thanks!

By: Nadia

Nadia — Wed, 03 Aug 2011 20:29:45 +0000

I made these today using 9 ounces of Odense almond paste (60 percent almonds), a cup of confectioner’s sugar and 2 egg whites, and I made 24 cookies out of the batter by spooning the mixture onto the baking sheets. Delicious and easy to make, but getting hold of almond paste is really hard for me and I have to rely on friends to get me the stuff when they can.

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By: Nadia

Nadia — Wed, 20 Jul 2011 20:40:40 +0000