Very good recipe!

Reviewed On: Dec. 21, 2008

These are awesome! They are super light and crisp. I made tiny teaspoon sized ones, which I like more than making 1" balls, I think the texture is better as bite size. I also used pre-slivered almonds, which had no 'skin' on them, so the cookies were totally creamy colored with no dark flecks.

Reviewed On: Dec. 21, 2008