A classic recipe for Italian almond macaroons. They are made with just four ingredients. When first baked, they have a crisp exterior and a chewy interior. As they sit, the biscuits get crunchy throughout.
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Something else. I'm low carbing so I sub'd the sugar for 16 tbsps' of splenda to 200g ground almonds and a dash of almond essance. and baked as directed. Yummy - 03 Dec 2010
Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them! - 08 Jan 2007 (Review from Allrecipes US | Canada)
I love the amaretti cookie. It is truly worth the reaction that you get from people. The only adjustments that I made to the recipe, was that I didn't do the almond blanching. I just bought ground almond already done. You need about 5 cups. It saves ALOT of time. Also added the 1/2 tsp. of vanilla as well as I placed one whole almond on top before going into the oven.... Happy baking eveyone!! - 23 Dec 2007 (Review from Allrecipes US | Canada)