Ever since we returned from Italy, I've been (unsuccessfully) trying to recreate what may have been the best thing I ate the entire time I was there. Amaretti Morbidi, or soft Amaretti cookies. Not to be confused with the little crunchy amaretti cookies, which, aside from the delicate almond flavor, are completely different creatures. So far, I have not been able to recreate the soft, cloud-like texture of the cookies I enjoyed in Italy. Boo hoo. These were my best attempt. And while they were quite delicious (as anything almond-flavored will be), they were chewy. Definitely macaroons rather than amaretti. Maybe I used too much egg white. Maybe I baked them too long. Who knows. All I know is when dipped in chocolate, they were by no means a failure. A failure only in the sense that they were not the cookies I intended, but if you looked at them independently and not as failed amaretti, the result was a delicious success. Needless to say, I indent to keep trying, and am confident I

Share: