|They look cute, but don't be fooled.|
I'm admitting defeat but I'm taking a stand. I've had it with those anti-butter, anti-flour cookie fascists. From this point forward, I'm swearing off Italian desserts. I WILL NOT EAT A SINGLE AMARETTI.
At least not one that I bake.
Because my amaretti are truly atrocious.
I tried to make friends with this recipe, I really did. I chunked up the almond paste, eggs and sugar, and piped my little heart out, giving them a friendly pat with a wet finger, and a tiny chocolate chip peck for good luck. (Somehow I knew that investing in pine nuts would be a waste.) I had my doubts, but I baked on in good faith. Really I did.
Apparently the almond paste I used had an arsenal of it's own sugar, because the cookies I baked came out of the oven ready for battle with my teeth. They were helmet-hard and cloyingly sweet -- brutally mocking my attempts at a truce. After one bite, I knew the Jewish-Italian cultural cookie divide could not be breached. An entire plate of amaretti -- trashed.
This TWD recipe was enough to turn me off Italian desserts forever. Except maybe for cannoli. I'll take the cannoli.
|Weapons of cookie destruction: plastic bag for piping, scissors for snipping the corner off the bag, and Rollerworks ruler (acquired at a birthday party circa 1987) for ensuring consistent size of cookies.|
Other bakers fared better than I did, it seems. To learn more, check out their posts at Tuesdays With Dorie.