Italian Almond Macaroons Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 21, 2001
This was a very disappointing cookie recipe. the cookies come out flat and do not make a very good gift-giving appearance. The taste is somewhat sweet and personally, for the cost to make them, I'll seek another recipe. Overall: poor.
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Reviewed: Dec. 11, 2011
Nice...but WHY add food color
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Cooking Level: Expert

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Photo by Buckwheat Queen
Reviewed: Feb. 20, 2015
These were pretty good. I've never made these cookies with adding flour but it worked. I used gluten free all purpose flour mixing sorghum and brown rice flour with potato starch and homemade almond marzipan and lemon zest instead of extract. I left out the food colouring. I shaped the dough into a square then refrigerated before cutting into shapes and baking. I have found that this helps the dough from flattening while baking. I dusted with powdered sugar before baking as well to keep with the Italian tradition. They were nice and they disappeared when the kids got home from school-always a good sign. Thank you Jandee for your recipe.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Reviewed: Dec. 8, 2013
This receive is lacking. Too sweet and flat. They must of forgotten ingredients.
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