Amaretti, even the name sounds delicious. These little cookies are so simple to make, it is almost a crime not to whip up a batch. Of course, you have to be a fan of the bitter almond flavor the almond paste contributes to the cookie.
Traditionally, these cookies are served with a cup of coffee or bit of wine or liqueur. In our house, they are consumed by themselves, two or three at a time, every time we pass by the box they are stored in. Needless to say, I will not be making these again for a while-my clothes are getting tight…
Way back when, in my days of working at the World Trade Center in New York City, I was a pastry cook in the hotel that sat between the two towers. Our pastry chef, who was from France, had us make these all the time but he called them macaroons or maybe macarons, it was a long time ago and I cannot remember. The recipe was nearly identical to the one we used at the hotel. This I do remember because I still have the recipe and I make them from time to time.
The crazy thing about all of this, I was probably toiling away, below the plaza while Nick Malgieri, the contributor of this recipe to Baking with Julia, was working away at the top of the towers in the world famous restaurant, Windows on the World. Small world, isn’t it?
To see what the other Tuesdays with Dorie-Baking with Julia bakers came up with, be sure to check the homepage. Consider baking along with us if you have the book, or buy/borrow one and join in on the fun. We are also baking our way through Dorie’s new book, Baking Chez Moi.