(Note that I didn’t test making my own almond meal from finely ground almonds, which would, I’m assuming, behave quite differently, as most home food processors simply can’t grind up nuts as finely.) Bob’s was my favorite in the end, so the final cookies were all made with that. Pictured below, left to right: Old almond flour from my pantry (probably from Costco or ), Bob’s Red Mill, and Simple Truth almond flour. A cookie made with older/drier almond flour held its shape much more than a fresher flour. The one variable that seemed to make the biggest visual difference was actually different brands of almond flour, I assume because the moisture levels can vary so greatly from one brand to another (also how fresh the flour itself is). Surprisingly, the cookies with 20% more egg whites were a bit softer in the middle, but the cookies themselves weren’t anymore spread out than the control group. I whipped up batches with 60g, 64g, 68g, and 72g of egg whites (a 20% increase!) and popped them in the oven to see what would happen. I also tested increasing the quantity of egg white, which is what I suspected as the cause of spreading cookies. With a few small variations (most notably the version I added a bit of baking powder just for kicks), most of my cookies ended up looking virtually identical. I mostly baked from room temperature dough, but I also tried chilling and even freezing the dough first. I tested cookies baked on a single cookie sheet and stacked cookie sheets and longer bake times and shorter ones. I tested cookies with and without a tiny bit of flour (spoiler: it makes no difference in the final cookie, so I ended up removing it completely from the revised recipe to make them 100% gluten free). I tested beating my egg whites to soft peaks and stiff peaks and even tried egg whites than were just barely beaten to a froth. I spent an entire Saturday making batch after batch (I split the recipe into quarter size mini batches, weighing out everything precisely in grams, and noting each changed variable in my recipe notebook). So I set out to figure out the mystery of the spreading cookies. Google probably won’t like the fact that I’m publishing this update as an entirely new post, but, whatever.) While the old recipe always got rave reviews, I’d gotten a few comments over the years noting that the cookies spread much more than the photo, and, if you know me, you know that I am very bothered by recipes that don’t behave as they should.īeing that it’s one of my favorite cookie recipes I figured it was time for an update (and while most bloggers would just update the old post, I’m a sentimental sap and want to keep my old photos and words preserved for posterity. 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. 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. 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. With a chewy exterior and a soft, marzipan-like middle, they’re a treat for almond lovers everywhere.Īmaretti morbidi is what they’re known in Italy, morbidi meaning ‘soft’ in Italian (not morbid, I promise these are anything but). Soft amaretti cookies are quite unlike their crispy cousins, so don’t get the two confused.
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