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This amaretti cookies recipe produces beautifully delicious little cookies covered in a delectable coating of sweet powdered sugar. They’re like Lay’s potato chips, you can’t eat just one. I love to whip up a big batch and freeze half of them .


Amaretti cookies are good to eat on their own or in desserts. Crumble up the cookies, mix with butter, and make a perfect crust for a cheesecake or pie. Sprinkle the crumbled cookies over ice ...


The cookies are too sweet: They're supposed to be sweet! Not like a regular cookie that's crumbly and a little sweet, or those amaretti that you sometimes get in coffee shops that are basically a crispy shell, filled with air. These amaretti cookies are chewy, sticky and sweet.


Amaretti are an Italian almond cookie that are slightly crispy on the outside, and soft and chewy on the inside (at least this particular recipe is!). Some amaretti can be hard in the center too. It just depends on the recipe. Amaretti are also sold in packages in grocery stores, and these are usually dry and hard in the center, but still ...


Amaretti are also the main ingredient of Piedmontese Bonet where the bitter taste of the biscuits wonderfully combines with a kind of cream made of sugar, caramel, and chocolate. Do amaretti contain gluten? In their classic recipe, they do not contain any gluten, so they are suitable for gluten-free guests as well.


These Italian amaretti cookies have a crunchy crust and a chewy center. I love to eat this Italian classic year round, especially when served with a cup of “Melange”, the most famous Viennese coffee with lots of milk foam on top.


Homemade amaretti should not be used in these recipes, as they do not produce the same type crumb. These are a chewy almond flavored cookie. The homemade cookies are crisp on the outside, but chewy on the inside. The ground almonds give the cookies their distinct fragrance and taste and the meringues gives the cookies light texture.


Traditionally, Amaretti were rolled individually into a walnut-sized balls, then rolled in granulated sugar before baking. This recipe produces thinner batter which is spooned onto a baking sheet. I used one heaping teaspoon of batter for each cookie and after baking got giant, 2-inch (6 cm) diameter Amaretti cookies.


Amaretti from the region of Molise might be a big surprise for those expecting crispy bitter-sweet cookies; made only with peeled almonds, whole eggs, and flour, these easy to make cookies are soft and chewy, with a strong almond flavor. They don't contain added sugars, which presents a healthier way to satisfy one's sweet tooth.


Directions. In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.