Comments on: chewy amaretti cookies

By: Julia M.

Julia M. — Fri, 05 Feb 2010 04:33:32 +0000

Made these today — they’re fabulous! Thanks so much. About 3 T. less sugar is good in Colorado, helps to balance out altitude. And I wanted to tell you, I have a 9-month-old baby and work outside the home part time, and we’ve definitely eaten our share of frozen pizza and take-out recently. Your blog, which I started following about 2 months ago, has been a big motivator in getting me cooking again. In the past two weeks we’ve had Key Lime Coconut Cake, the warm butternut squash salad, the tomato-butter-onion sauce, and tonight almond cookies. (Um, should probably invert the salad-to-dessert ratio soon…). I really appreciate you!

By: Amber Shea (Almost Vegan)

Amber Shea (Almost Vegan) — Sat, 30 Jan 2010 04:07:34 +0000

Deb, I just made these tonight and they’re great. Mine fell flat as well, but I’m not one to care too much about looks :] If I could do one thing differently, I would have reduced the sugar a bit, but a little toothache never hurt anyone!

By: michelle

michelle — Mon, 11 Jan 2010 00:55:27 +0000

My new favorite holiday cookie! I made these over the holidays and not only were they a hit with me, but everyone who tried them. Simply delish!

By: Shalyn

Shalyn — Wed, 06 Jan 2010 07:32:57 +0000

I am so sad. I don’t know what I did, but I screwed up this cookie. I definitely made them too big, but then they puffed up way faster and baked faster, but the second I took them out of the oven they went flat within seconds. I didn’t alter the recipe at all. Does my oven maybe run too hot? I don’t know what I did wrong.

By: deb

deb — Sun, 27 Dec 2009 21:06:34 +0000

Removing half the sugar will affect the structure of the cookie.

By: Amanda

Amanda — Sun, 27 Dec 2009 19:19:08 +0000

Mine came out flat as well. Also, I tried the recipe with half the sugar and I thought they were perfect. They were STILL really sweet so I can’t imagine how sweet they would have been with a whole cup.

By: Stefanie Paul

Stefanie Paul — Thu, 24 Dec 2009 16:43:50 +0000

Mine won’t puff up! They flatten and I have to take them out before they burn. Any suggestions?

By: LizE

LizE — Mon, 16 Nov 2009 06:00:12 +0000

After living in HK for a year, as soon as I saw this post, stirring in sesame seeds (or maybe venturing into making sesame seed paste version?) and sandwiching them with red bean paste. Sweet and savory – Yummmmmy!

By: JN

JN — Thu, 13 Aug 2009 15:16:44 +0000

Substituting marzipan for almond paste

If I use marzipan instead of almond paste, by how much should I reduce the sugar? (I bought a tube labelled “almond paste,” but when I got home, I noticed it says “marzipan,” too).

The marzipan I bought contains 180g of sugar in a 227g (8 oz) tube, which makes it 79% sugar. How much sugar does almond paste have?

I would appreciate any input. I want to make sure I remove enough sugar; I’d rather have less sweet cookies than tooth-achingly sweet ones. Thanks.

(I apologize if you already answered this question)

By: shannon

shannon — Tue, 04 Aug 2009 14:11:40 +0000

Made this recipe over the weekend and oh they do not disappoint! I don’t have a food processor or piping bags, but managed to make it work by buying almond paste (the one in the tube) that felt nice and soft, then I crumbled the paste and sugar with my fingers and a fork, getting it pretty small. I processed the mixture in small batches in a mini-food-chopper type device that I suppose is like a food processor but seriously lacks on power. It ended up working out fine though. I also used a ziplock bag to pipe the cookies.

I ended up filling them with both chocolate ganache and raspberry jam, but next time will probably just go with the jam. The cookies have a delicate flavor that I think the ganache overpowers, but maybe that’s just me.