Amaretti Cookies are Italian treats I love. The essential ingredients required to make them include ground almonds, egg whites and sugar. But you can use their variations or even other components as well.
So, for example, you can use different kinds of almonds (sweet or bitter, or a combination of both). Or you can add some extra ingredients (lemon rind, Amaretto liquor, flour etc.). All these alterations will make the almond cookies differ from one another.
I, for instance, thought for a while there was only one type of Amaretti Cookies – the light and crunchy ones. They are aromatic and perfect with a cup of coffee but also as an ingredient in some dishes. And then one day I tried the Chewy Amaretti Cookies and… couldn’t decide which ones were my favourite!
When we went to Rome a few years ago, we found the incredible bakery that produced these out-of-this-world Chewy Amaretti Cookies. When I tasted them, I knew they were my true love. Since then I have been back in Rome a few times and always during my stay visited my favourite bakery.
But I also wanted to learn how to make them. After all – it is quite a distance to go to Rome to have your cookie! I even tried to get training in the bakery while I was there last time but unfortunately was unsuccessful. So I had no choice and had to find a way to make these incredible biscuits.
I looked at some blogs and photos trying to work out which one will provide me with the best recipe. Finally, I decided to use this one.
I did make some changes based on how I remembered the original. That’s why I skipped the lemon rind as I wanted the pure almond flavour. And I straight away made a bigger batch of the dough for the Amaretti Cookies as I wanted mine to be larger, just like the ones from the Roman bakery. Additionally, I used sliced almonds to cover the tops of the unbaked cookies.
The result was amazing. My Chewy Amaretti Cookies looked and tasted just like the ones from my favourite bakery!