I just finished making a double batch of these cookies and I must say that I am very proud of my efforts. The cookies are beautiful, and the taste is exceptional. I didn't blanch the almonds, but I did toast them in a dry iron skillet before grinding them in a recently purchased coffee grinder. The dough was flattened into a disk and wrapped in plastic wrap before chilling over-night. I used parchment paper on my baking sheets and had no trouble removing them after they finished baking. The cookies were fairly labor intensive, but then I think any rolled cookie is work! I will be proud to include them on my Christmas cookie trays this year.

Reviewed On: Dec. 4, 2009

I have been making this cake for a few years, after finding the recipe in the Allrecipes cookbook. It never fails! The texture, taste, and appearance is consistently outstanding. Nothing needs tweaking as far as I am concerned.

Reviewed On: Sep. 29, 2009