Amaretti

I absolutely loved these! I made them for my inlaws for passover and the whole family said they were "ridiculously good"! The only change I made was to add 1/2 tsp. vanilla.

Really good!I used Splenda in these and baked them on a stoneware cookie sheet and they turned out great! A cookie I love with no butter,flour or sugar.Who would have thought???????

This actually gets a 10! I love amaretti and this is so easy and makes wonderful cookies. I made them for Christmas and had to give most of them away. But it was so easy to make more. Try them, you'll like them.

I also added 1/2t vanilla. It is best to chill dough prior to baking...cookies come out like picture. My Italian family adored these..so did my Cookie Exchange club!

delicious!!!!

Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them!

I love the amaretti cookie. It is truly worth the reaction that you get from people. The only adjustments that I made to the recipe, was that I didn't do the almond blanching. I just bought ground almond already done. You need about 5 cups. It saves ALOT of time. Also added the 1/2 tsp. of vanilla as well as I placed one whole almond on top before going into the oven.... Happy baking eveyone!!

Made these yesterday for my granddaughter's Italian dessert project at school. I love macaroons anyway but these are delish and so easy to make. The only thing I added was to place 2 slivered almonds on top of each cookie before baking.

Not a great cookie, but for someone with dietary restrictions, its a good "cookie fix."

My rating is not completely accurate since I didn't follow the recipe exactly. Instead of processing blanched almonds, I used Trader Joe's pure almond flour, 3 cups of it. B/c they weren't blanched, there were bits of brown skin, so it didn't turn out the smooth beige coloring in the picture. It was a little bit grainy/speckled, and the dough was really sticky for me, so I couldn't get rounded balls, they ended up looking more like coconut macroons. The flavor was really great, and I even cut down the sugar to 1 cup. I think if I use the almond flour again, I might mix a little bit of regular flour in, just to make the texture smoother. Also, I used a 1/2 tablespoon to make the cookies, which made 2 dozen, but I think it made them too big and "dense." Next time I will make them smaller, I think 1 teaspoon would be perfect. I'm still looking for a recipe similar to the AMAZING amaretti I had in Venice, Italy!! Flavor was there, but texture was not what I was looking for, but it was probably the adjustments I made. If you like the texture of coconut macroons, then this is it, but almond flavored!