I have never had brussels sprouts before (my family never liked them) but this recipe was simple and fantastic! I want to eat these all of the time. Letting them brown gave them a sort of steak-ish flavor with a delicious buttery center. I just threw a bag of the frozen sprouts on a pan and mixed some chopped garlic and the oil/salt on the pan with my hands and mixed them up every few minutes as the directions state. I even cooked mine for less time (I just wanted some browned parts, not completely blackened). Perfect!

Reviewed On: Aug. 6, 2009

I grew up in Jersey and my family used to get these from the bakery every weekend. I would say these are just as good! I used the Solo canned almond paste, followed the directions and measurements exactly and these came out fantastic! I did not use parchment the first time around, but definitely will next time since the bottom of the cookies came out a little crispier and browner than they should be (and I even buttered the pan excessively). Thanks for the great recipe!

Reviewed On: Jan. 30, 2009