Reviewed: May 5, 2010

Great taste, very light without an overload of almond. I did as suggested by the other reviews and added a bit of vanilla extract to the mix in the food processor. Also very easy, just a bit sticky when spooning onto baking pan. They did come out a bit pale, not sure how to brown them like the picture but doesn't matter because they taste delicious! Make sure you bake them 30 minutes or more though, they will not burn, promise. Will definitely make again! Makes about two dozen medium sized cookies.

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6 users found this review helpful

Reviewer:

Jamie H.

Cooking Level: Beginning

Reviewed: Jan. 13, 2010

great!

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1 user found this review helpful

Reviewer:

Diana

Reviewed: Dec. 27, 2009

I made them for Christmas and got rave reviews!... they were compared to the italian pastry shops that make amaretti cookies! Haven't tried this yet but next time I would like to make some with Amaretto liquor

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Reviewer:

Habseed

Reviewed: Dec. 13, 2009

Worked great and now I can make them for all my recipes for a lot cheaper. One question though. Can these get darker somehow? The ones I buy at the Italian bakery are a dark carame color.

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2 users found this review helpful

Reviewer:

Sandie

Cooking Level: Expert

Living In: Corvallis, Oregon, USA

Reviewed: Nov. 27, 2009

Kevin, easy recipe. I was too lazy and in a hurry so I didn't shuck the shells from the almonds. My cookies have a brown tinge, but are still awesome. Next time I will take the time to skin the almonds! Mahalo!

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Reviewer:

Hez

Reviewed: Apr. 11, 2009

This recipe was just so-so. I baked it for Passover, but it was way too sugary. We added cinnamon and that helped a little. Still, I probably would not make them again.

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Reviewer:

Mom-of-3

Reviewed: Feb. 8, 2009

Verrry Nice! Nice looks, nice taste, nice and easy! What more could you ask? It may go well with fruit, you should try them with dark Italian coffee, Gelato or a glass of Marsala. Now they REALLY go well! A number one keeper.

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5 users found this review helpful

Reviewer:

Chilli 'D'

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Bristol, Somerset, England, U.K.

Reviewed: Dec. 20, 2008

This is my favorite cookie. I was excited to find this recipe because the amaretti importied from Italy are so expensive. I used 2-1/2 cups of almond meal/flour made by Bob's Red Mill. I scooped the dough with a small melon baller and then dipped the top in turbinado sugar. Yum! Thanks for the great recipe, Kevin!

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Reviewer:

Momi

Cooking Level: Intermediate

Home Town: Adak, Alaska, USA

Living In: Fairfax, Virginia, USA

Reviewed: Nov. 15, 2008

Perfect, perfect, perfect! Absolutely the best Amaretti we have tasted! Kudos!

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Reviewer:

TinaJohn

Reviewed: Oct. 20, 2008

i used 2 c Hodgson's Mill Almond Meal / Flour for the slivers and the cookies worked fine. The dough was a bit much for my hand mixer. Form balls because it does flatten some as it bakes even if chilled.

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4 users found this review helpful