The complex flavors are amazing. This is a new favorite in our home. My wife and I LOVED it. I doubled the recipe & substituted spinach for parsley. I toasted the almonds on the stove in a skillet (faster, just gotta keep a good eye on em) i used homemade chicken stock. added a zucchini halved and sliced into the pot near the end. For mushrooms: white button, portabella, and shitake. I've never had a homemade soup taste this good. and the almonds ... i would never had expected such a layer of flavor. they really do go perfectly in this dish.

Reviewed On: Oct. 5, 2008

wow, fantastic, definately a keeper. dough is very dry, what you put in the oven is what you get out. (no spreading) i would advise to make the balls of dough about 1" in size and using a wet fork to mush them flat. "thick" cookies ok, but lacking, "thin" cookies are best. (picture the size of a Ritz cracker...) totally awesome treat. thank you.

Reviewed On: Nov. 17, 2007