Comments on: chewy amaretti cookies

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.

By: jess

jess — Fri, 05 Jun 2009 14:14:55 +0000

be careful with the type of almond paste. some contain gluten!

By: deb

deb — Wed, 27 May 2009 21:06:59 +0000

There are many, many recipes for it on the Web. However, because I have not tested this recipe with homemade almond paste, I don’t want to recommend one over another. Do let us know if you try it, and how it goes.

By: amy

amy — Wed, 27 May 2009 17:09:37 +0000

your cookies look lovely but i dont have almond paste? any idea how i can make them from scratch or sth? thanks:)

By: deb

deb — Tue, 26 May 2009 20:03:27 +0000

You can use a plastic bag with the corner snipped off. Or, if you’re crafty, you can make a pastry cone out of parchment paper.

By: Rachel

Rachel — Tue, 26 May 2009 15:00:53 +0000

I have never used a pastry bag! – Is it 100% necessary for these cookies? (What else could I do?)

By: Julia

Julia — Wed, 13 May 2009 17:17:26 +0000

I made these with the recommended 3/4 c of sugar. They came out very tasty but I had a heck of a time getting the almond paste broken up and the batter smooth with my immersion blender. Also were not puffy and pretty like the photos, but they are so good that I am determined to try again with different technology!

By: Cathy

Cathy — Wed, 06 May 2009 20:54:01 +0000

I made these last week with a hand mixer and about 3/4 c of sugar and they still turned out quite tasty! And then I made a ganache using raspberry filled dark chocolate baking pieces. Thanks again for a great recipe!