#AMARETTI COOKIES UPDATE#

With a few small variations (most notably the version I added a bit of baking powder just for kicks), most of my cookies ended up looking virtually identical. I mostly baked from room temperature dough, but I also tried chilling and even freezing the dough first. I tested cookies baked on a single cookie sheet and stacked cookie sheets and longer bake times and shorter ones. I tested cookies with and without a tiny bit of flour (spoiler: it makes no difference in the final cookie, so I ended up removing it completely from the revised recipe to make them 100% gluten free). I tested beating my egg whites to soft peaks and stiff peaks and even tried egg whites than were just barely beaten to a froth. I spent an entire Saturday making batch after batch (I split the recipe into quarter size mini batches, weighing out everything precisely in grams, and noting each changed variable in my recipe notebook). So I set out to figure out the mystery of the spreading cookies.

#AMARETTI COOKIES UPDATE#

Google probably won’t like the fact that I’m publishing this update as an entirely new post, but, whatever.) While the old recipe always got rave reviews, I’d gotten a few comments over the years noting that the cookies spread much more than the photo, and, if you know me, you know that I am very bothered by recipes that don’t behave as they should.īeing that it’s one of my favorite cookie recipes I figured it was time for an update (and while most bloggers would just update the old post, I’m a sentimental sap and want to keep my old photos and words preserved for posterity. Not to be confused with the crunchy amaretti croccanti you buy by the bag (might I suggest making your next pumpkin pie with those?) these soft amaretti are chewy on the outside and almost marzipan-like in the middle.

This is a recipe originally posted back in 2013, and one of my all-time favorites, based on a cookie I enjoyed during our honeymoon in Italy.

They’re naturally gluten-free, made with little more than almond flour, sugar and egg white with a splash of almond extract to amp up the almond flavor. With a chewy exterior and a soft, marzipan-like middle, they’re a treat for almond lovers everywhere.Īmaretti morbidi is what they’re known in Italy, morbidi meaning ‘soft’ in Italian (not morbid, I promise these are anything but). Soft amaretti cookies are quite unlike their crispy cousins, so don’t get the two confused.

Amaretti cookies