Reviewed: Jan. 5, 2012

These cookies are my father's favorite cookie. I make them in my Kitchen Aide Stand mixer and instead of using fresh eggs, I use Just Whites powder and the required water stated on the label, directly in the mixing bowl with all other ingredients (don't prepare in a separate bowl then add). They come out perfect every time. I also use a little ice cream/cookie scoop to drop the batter in the bowl of almonds slices. By far this recipe has become the easiest cookies I make.

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DANIELLE KELLER

Reviewed: Dec. 21, 2011

Excellent Amaretti cookie recipe with half the effort. Made my wonderful Italian Husband smile from ear to ear. Great advice from David Spaulding - March 2006 as to blend paste with granulated sugar first then add rest with egg whites at the end. Did not roll in sliced almonds as friends can not eat whole nuts. Used 1 inch ice cream scoop & dipped in water before scooping dough & throughly shook scoop to remove excess water prior to scooping, made for easy removal of dough from scoop. Only change to recipe - might reduce the amount of sugar next time. Would DEFINITELY make again

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Pat F

Cooking Level: Expert

Reviewed: Nov. 25, 2011

These are absolutely one of the best cookies recipes around! Definitely a keeper and a repeater!!

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RoxanneG

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 15, 2011

THE COOKIES ARE GOOD, BUT WHEN I BAKE THEM ....WENT DOWN LIKE A PANCAKE???

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Ignazia Vella

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Home Town: Pachino, Sicilia, Italy

Living In: Picton, Ontario, Canada

Reviewed: Jan. 9, 2011

I love to cook but am not a baker. Nonetheless, I made a batch of these cookies for the holidays and my mom and I spent HOURS shaping these sticky things. But, WOW, were they delicious with a pillowy soft center and a delicate flavor. I froze about half after baking (recipe made a ton) and defrosted them to great acclaim a week later. I bought the almond paste bulk from NutsOnline and weighed and measured it out, freezing the extra. Will be definitely making these yummy things again but count on taking a lot of time shaping them. Next year, I will put on my Charlie Brown Christmas CD and make a batch for presents! Thanks, great recipe!

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drrusl

Reviewed: Jan. 8, 2011

I enjoyed making these delicious cookies. I recommend this recipe. Yum!

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Heidi

Reviewed: Jan. 4, 2011

Excellent cookie!!!! Very easy to prepare, store and give as gifts. People will think you're a genius!

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Margie

Cooking Level: Intermediate

Reviewed: Dec. 22, 2010

Great recipe. I used a pastry blender and my fingers to blend the almond and granulated sugar before adding the remaining ingredients. I avoided the sticking problem by using butter on my fingers and scooper as well as the sheet pan. Nothing stuck at all. Under bake rather than over bake. They are simple and wonderful.

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merilerole

Reviewed: Dec. 16, 2010

Love them!!!!! Will become a tradition for sure. I rolled them in almond meal and it worked great! Try them you wont be sorry!!!

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hanskuhl

Reviewed: Jan. 16, 2010

Wow! Wonderful flavour. I find using a food processor to cut the almond paste to a fine consistent the easiest. Pour the almond paste into a large bowl and mix the rest of the ingredients in. I decided to keep the mixture in the fridge overnight and it helped retain the shapes of the cookies and keep the center very moist and chewy while the outside nice and crispy. I used two spoons to shape the dough into a ball and drop each into a plate of sliced almonds. I turned the dough around to coat all and slightly flatten each before putting them on a parchment lined baking sheet. They were not sticky as mentioned in previous posts. This recipe has a big yield - at least 8 to 10 dozens very large sized cookies.

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8 users found this review helpful