Soft amaretti cookies
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Soft amaretti cookies are quite unlike their crispy cousins, so don't get the two confused. With a chewy exterior and a soft, marzipan-like middle, they're a treat for almond lovers everywhere. Amaretti morbidi is what they're known in Italy, morbidi meaning 'soft' in Italian (not morbid, I promise these are anything but). 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. 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. 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. In other words, simply divine. While the old recipe always got rave reviews, I'd gotten a few comments over the years noting that the cookies spread much more
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