When it came to these almond macaroons, I learned this recipe the hard way. I got the ingredients just right on my first try, but with my amateur, eager hands, I would over-knead the dough, resulting in a dry, crumbly, oily mix. Finally, Gerard called me to his side one day and showed me. "Technique is important too," he said, as he gently incorporated the almond paste with the sugar and salt, just barely combining them. The resulting cookies had a crunchy caramelized exterior, and a soft chewy interior perfectly enhanced with the rich flavor of amaretto.