That looks great and crispy😊
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The amaretti recipes I have call for Baker’s Ammonia. Have you come across this? I just know not the sniff an open jar of the stuff.
There are lots of “ melting moments” recipes out there. One recipe I have is for a small lemon-y cookie with a lemon glaze. I made big cookie tray for a boyfriend at the time and of all the different types of cookies I produced, those lemony ones were his fave. I’m sure his roomies devoured the rest.
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Italian amaretti don’t use leavening agents like that - just egg white. Texture should be dense and marzipany, not cakey.
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I tried this at 2:15PM (it came out of oven at 1 am and stood at room temp since.)
It’s v good, love the apple+prune+marzipan combo. Feels “classic,” which I like. That said, it was too sweet, even without the final dust of icing sugar. I ran to the fridge for the creme fraiche. It was needed.
I will cut down on the sugar sprinkled on all the layers. I have yet to test the reheating portion of this recipe, but I’ll do that at dinner.
Overall this is not hard but it was a little time consuming the first time, and knowing how long it takes for the dough to defrost is a key learning.
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It’s very pretty!
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Thanks. It’ll be prettier with the sugar. You can also flambé it with Armagnac but that might be above my pay grade
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Would you please share?
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Thanks for taking this for a test run. I’m making a note to cut the sugar. It looks really good.
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Also the tin needs greased really a lot. I brushed on butter and it’s a fairly nonstock tin, but it’s still sticking. I might resort to spray fat next time (usually I hate that stuff, but…)
Another good tip. Thanks again. 
i’m typing haphazardly here because i’m allegedly helming one of the biggest launches of the year at work right now (heh) but i promise to type up a complete report later, after the oven reheating trial!
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I ordered lebkuchen from Leckerlee and they finally arrived and OMG they are so good! I am beside myself! They are huge but there were only five in the little tin….. I immediately ordered more. Swooning!
I have only ever tasted the ones I made myself, oh and some cheap shitty ones from Lidl… these are incredibly good. So much better.
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(post deleted by author)
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Reheating for ten minutes at 350 was successful. It’s definitely a bit messy to cut and serve; it doesn’t hold together terribly well. IMHO the taste is worth the trade-off.
Post reheating, the top is quite crispy, while the bottom is a bit less so compared to earlier today. I still love the fruit flavor combo with the addition of bits of marzipan.
Liked it more this evening than I did earlier today. I’ll make it for my holiday party.
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Really nice assortment!
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I mean… you didn’t need to sleep tonight… did you?
Holy moly… very impressive!
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never
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3 Asian-themed cookie recipes written by Kat Lieu, a former Montrealer living in Washington State, were in my local London Free Press this morning
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