I haven’t found anything to date made with almond extract that I don’t love. These Amaretti cookies which are Italy’s version of a macaroon are a perfect example. Crunchy, gluten free and low in fat, these are the perfect accompaniment to lightly sweetened or macerated fresh fruit or ice cream.
While these can be found in Italian grocery stores, it can be difficult to find them in state side grocery stores. But Amaretti cookies are so easy to make you don’t have to search them out anymore.
There are several ways to make them. I prefer to use almond paste rather than ground almond. No matter how much the almonds are pulverized in the processor, they will never be as smooth as almond paste with its distinctive bitter almond flavoring. Do not use marzipan. While almond paste is an ingredient in marzipan, it is not pure almond paste. My store carries an eight ounce package which is perfect for this recipe. Continue reading