This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
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)
Really good!I used Splenda in these and baked them on a stoneware cookie sheet and they turned out great! A cookie I love with no butter,flour or sugar.Who would have thought??????? - 24 Mar 2004 (Review from Allrecipes US | Canada)