I make these all the time, according to this recipe, except I add vanilla and almond flavoring. This is a very traditional Greek recipe, called in Greek, Amigdalota (amigdalo is almond). The amaretti I have had are much lighter and crispier, and not chewy at all. I love those also, but the chewy texture of these is what is really appealing about them. Many people said they are too sweet, but that just goes with the territory for this type of cookie. The proportion of sugar to egg white to almond powder is necessary to get the right texture.
Lastly, I buy blanched slivered almonds at Trader Joe's and pulverize them in my VitaMix. It is the only way I know to get them fine enough for the proper texture. A food processor doesn't do it. I cannot find almond flour, but I imagine that would work great also.
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I make these all the time, according to this recipe, except I add vanilla and almond...