Amariette Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 11, 2005
Was seeking Italian Cookie called "pizzacotti" and found this. It was a hit at the holiday cookie making party. Doubled the recipe for tons. Great shape, holds form, packs well and YUMMIE. Used almond meal and sweetened dried cranberries for the festive top. Great special occassion cookie and EASY!
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Reviewed: Dec. 22, 2008
Fantastic cookie! One of my absolute favourites. Decorate with a red candied cherry at Christmas and they look like Rudolph's nose :o)
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Reviewed: Dec. 5, 2010
These are wonderful! I had some egg whites and some sliced almonds I wanted to use. I am so glad I found this recipe. I put my sliced almonds in the blender to grind them and it worked great; the only thing is that my cookie dough was so soft there was no way I could form balls. Dropping the dough by teaspoonfuls onto parchment covered cookie sheets worked very well; since I did not want to roll them in extra sugar anyway. BIG HINT: do not remove the cookies from the parchment paper until they are cool; if not they fall apart! Connie thank you for sharing!
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Photo by ML

Cooking Level: Expert

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Reviewed: Jan. 20, 2011
Fabulous. I made a half batch and I didn't bother to beat the egg whites - just stirred everything together with a rubber spatula and scooped onto a parchment lined cookie sheet. It took about 20 minutes to bake to perfection. I also added some vanilla extract and didn't bother to do the almond on top but I might next time. Tastes like marzipan!
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Cooking Level: Expert

Living In: Kailua, Hawaii, USA
Reviewed: May 5, 2012
come out real good
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Photo by Ignazia Vella

Cooking Level: Professional

Home Town: Pachino, Sicilia, Italy
Living In: Picton, Ontario, Canada
Reviewed: Sep. 29, 2012
I love Italian cookies and as I am not Italian I had asked my girlfriend for her mothers recipe. As I was still waiting I thought I might try these. All I can say is wow! These taste exactly like the ones my friends mom makes (and yes she is 100% Italian; doesn't speak English) I didn't have any almond extract so I decided to use a liqueur. A couple tablespoons of Amaretto did the trick. Firm on the outside, soft on the inside and loads of flavor. I will definitely be making these again.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 11, 2012
Did not care for this cookie. My husband and I both agreed that the flavor was not horrible, but there were way too many nuts, which made them too chewy. Not sweet at all, either. Glad I did a trial run before my cookie exchange!
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