This is an extremely forgiving recipe! It's not very finicky about the amount of time spent kneading the dough. I used just almond extract, and brown sugar and lemon zest (I didn't have an orange). I topped it with a syrup of milk, brown sugar, almond extract, disorono and chocolate chips. I did cook and cool it for longer than suggested. Cheers!

Reviewed On: May 30, 2009

Great recipe - I just used craisins and added about 1/4 c more for more flavor, snipping them in half to keep them current-sized. Easy trick: use 2 sticks of frozen butter and grate half of each into the dry ingredients before adding the wet stuff (the other half will melt in your hand). It cuts down on the amount of stuff you need to mix, thus less gluten.

Reviewed On: May 19, 2009

I've made this recipe about 5-6 times, and I always love it. I make it with a side of classic risotto (adding dill weed, minced sun dried tomatoes and the mustard to compliment the flavors of this dish). I don't have dijon, so I substitute 1/2 TB honey and 1/2 TB yellow mustard. I sub olive oil for the butter and skip the sour cream.

Reviewed On: May 18, 2009