Have you ever tried to recreate something you ate at a restaurant? I've been dying to find a recipe for Italian almond cookies like the ones at
Vaccaro's Italian Bakery in Little Italy, Baltimore. They are amazing. Chewy, super almondy, and just delicious! I've looked at all the recipes in my books at home and never found anything that sounded right. Andrew found this
recipe and I've given it a try. The super almond flavor is from almond paste, which is a little pricey, but definitely has the right flavor.
I halved the recipe but actually had about 2 oz. less of the paste than I needed. I'm hoping that is not a terminal loss. The cookies are turning out ok, much flatter than the originals though. I'm not sure that is because of the missing paste though. What makes a cookie flat vs. rounder and puffy? Anyone know? Is it flour? Eggs? Type of sugar?
So, they taste perfect, but since they are flat, there's not as much chewiness available. Still happy though! Now I need some will power to keep from eating a dozen of them tonight!
The Vaccaro's cookie is in the middle, see it's shape?
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Here are mine cooking on the sheet:
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