Comments on: Sweet – Soft and Chewy – Amaretti Cookies

By: Grace

Grace — Sat, 01 Oct 2011 01:01:05 +0000

Hi Tasha, not sure what happened there because I checked the Honeyville brand online and it appears the flour is quite fine, at first I thought it may be much coarser than the one I was using, although my mother grinds her own and it is no where near as fine as the one I use. It will be thick at first before you fold in the whites but not like you are describing. I am so glad it worked out in the end and you enjoyed them. Definitely my favourite. p.s. so sorry for the late reply my computer crashed over the weekend and I was finally able to borrow my daughter’s tonight to answer mail.

By: Tasha

Tasha — Wed, 28 Sep 2011 06:14:51 +0000

I just made these tonight. It was difficult to get all the almond flour (Honeyville Farm) to work into the yolk/sugar mixture. It ended up being just lumps of dough with loose flour around it, almost like there wasn’t enough liquid for the amount of flour. I gave up, soft whipped the egg whites by hand, added the white to the chunky lumps and worked it all together. Added the rest of the almond flour after the whites had loosened things up considerably. In the end, they look exactly like yours (high and round)and taste delicious! Were definitely odd to mix up though…was I supposed to get lumps or did I do something wrong? My eggs were large (weighed them…2 oz each)…anyway, thanks for the recipe!

By: Grace

Grace — Sat, 17 Sep 2011 04:40:07 +0000

So happy you enjoyed Vince, definitely my favourite!

By: Vince

Vince — Thu, 15 Sep 2011 18:05:19 +0000

I loved this recipe!

By: Grace

Grace — Tue, 23 Aug 2011 05:09:47 +0000

I am so happy you enjoyed them Ella. They don’t last long here at our house and I am the culprit.

By: Ella

Ella — Mon, 22 Aug 2011 11:00:14 +0000

Made the dough last night and just baked them this morning – delicious!

I scaled down the recipe to a third as I didn’t have enough of everything for the full recipe. Having just one egg to work with was difficult but turned out fine.

Mine didn’t flatten or crack quite as much as yours did, so they’re not as pretty – but I don’t think it matters when they taste so good!

Thanks for the great recipe.

By: Grace

Grace — Tue, 09 Aug 2011 01:28:04 +0000

Kimber what a coincidence I found the same how to and saved it. I am so happy they turned out great and you enjoyed!

By: Kimber

Kimber — Mon, 08 Aug 2011 13:12:08 +0000

I tried my hand at these for the first time and they are wonderful! Unfortunately I made them a bit too big so I don’t have as many as I would like but the texture and flavor are perfect! Thank you for posting great recipes for italian treats! Oh and I’m going to try Macarons this week as well.

By: Pesche-Italian Cookies-Italian Pastry-Italian Dessert-Crema Pasticcera | La Mia Vita Dolce

Fri, 22 Jul 2011 17:12:27 +0000

[...] for – insanely delicious! I think I may have a new favourite Italian Cookie. Move over Amaretti there’s a new cookie in town.Filling the cookie with Crema Pasticcera changed the texture of [...]

By: Grace

Grace — Thu, 21 Jul 2011 00:03:08 +0000

I am so happy Lydia – that is fantastic, wish it took me only two tries to get it right! And thank you so much for the tip Lydia, I will definitely use in the future. I am so particular and it takes me forever weighing each ball of dough. My sisters wouldn’t let me do that the other day when we were baking a bunch of different Italian cookies and it drove me up the wall. And I did notice it when I was preparing for photos, the cookies were all different sizes (secretly drove me mad).