The classic Italian cookie gets a new gingerbread twist! Don\u2019t overbake\u2014they should be slightly chewy. \u2014Tina Zaccardi, Eastchester, New York<\/p>\n","protected":false},"author":7061,"featured_media":1714616,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,304423,306027,305271,304288,305487,306042,305334,306045,304408,304368,305353,304268,324623,304150],"categories-v2":[310461,309438,308821,308988,311758,309216,259620,310796,311771,309337,339855,308813,308745,309362,259483,309177,309434],"coauthors":[],"recommended_recipes":[{"post_title":"Big Soft Ginger Cookies","post_link":"\/recipes\/big-soft-ginger-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Big-Soft-Ginger-Cookies_EXPS_FT24_12700_0328_JR_1.jpg"},{"post_title":"Pumpkin Chocolate Chip 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Don\u2019t overbake\u2014they should be slightly chewy. \u2014Tina Zaccardi, Eastchester, New York","recipeIngredient":["1 can (8 ounces) almond paste","3\/4 cup sugar","1 tablespoon baking cocoa","1 teaspoon ground ginger","1\/2 teaspoon ground cinnamon","Dash ground cloves","2 large egg whites, room temperature","2 tablespoons molasses","1 cup pearl or coarse sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth."},{"@type":"HowToStep","text":"Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container."}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 107 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"6mg sodium","carbohydrateContent":"21g carbohydrate (19g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":2,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gardenlady777"},"reviewBody":"This recipe, as written, does not work. First, they aren't amaretti but they are gingerbread almond macaroons. Almost identical to the recipe on the box of almond paste with several additions including more sugar. They are excessively sweet and too sticky to coat and remove from the pearl sugar without them becoming misshapen and flattening. . They easily burn on the bottom using the time and baking temperature specified. Just wondering if anyone from Taste Recipes actually tested this recipe before posting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amy463"},"reviewBody":"
I made this recipe exactly, except I used turbinado sugar instead of pearl sugar. The flavor is very very good and they did hold up their shape this way, unlike what other reviewers said. I wish it had more of a flour-based consistency though because they didn\u2019t ever quite set in the middle, making them more of a wet sugar-like cookie instead of a hearty cookie. Will try the almond flour addition. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rochelle723"},"reviewBody":"
I wish I'd have read gardenlady777's review prior to making this recipe as I am having similar issues. The cookies spread out during baking to become huge, flat and unattractive. Nothing like the photo. Also - way way too sweet. I am doing some tests with adding almond flour, and will try a lower temp too, hoping not to have to dump the whole batch as the ingredients were on the expensive side compared to other holiday cookies I'm making this year.<\/p>
<\/p>
NOTE<\/strong> I was able to make this work by adding 2 cups of nut flour (I used ground almonds), 1 tsp of salt, an extra 1\/2 tsp cinnamon and another pinch of clove. I also did not roll these in sugar, but rather pressed a shelled nut (I had pistachios on hand) and a sprinkle of coarse salt and then baked - now at 350\u00b0 for 14 min. The result is small pretty cookies that hold their shape. They still taste mostly like macarons but with a slightly salty finish.<\/p> <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"242105","romance_copy_dek":"The classic Italian cookie gets a new gingerbread twist! 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