Tuesday, November 18, 2014

TWD/BWJ: Amaretti

Confession time.

I never understood why almond extract tastes like it does.
Always thought it tasted more like cherries than almonds.
Then I opened my first can of almond paste and took a whiff.

These rocked my world.
There's nothing else to say, really.
4 ingredients?
(3 if you don't top them with pine nuts)

Didn't have a 3/4" plain tip, so I figured the
connector was close enough without a tip.
Just held my finger over that little gap on the side.
It was fine.
Love my little beaker a la Alton Brown.
Perfect for holding the bag while I filled it.

The other Tuesdays With Dorie bakers can be found here. Even though this recipe is from Baking With Julia, we've also just started Dorie's new cookbook, Baking Chez Moi. It's the perfect time to jump in. We're doing one recipe from each book every other week, staggering them so that every Tuesday is baking day now. I'll do what I can when I feel like it. That's about all I can promise.

Thank goodness, Amaretti was easy easy easy. I like that.

And now a shoe:


  1. Your amaretti look simply beautiful! Amaretti have long been one of my favorites! I think these chewy almond cookies are divine!

  2. almond extract always makes me think of cherry lollipops-glad to know I am not the only who made that connection!

  3. If I can find almond paste in a can I'm going to make these today! Yours look delicious!

  4. Glad it rocked your world! you got lovely crinkly tops. :)

  5. Who knew that so few ingredients could turn into something wonderful! They are delish!

  6. Very nice - I liked that these were easy too. (Because the next two TWD recipes were not quite so much...)