This recipe is fabulous! I've made it several times, including for a bake-off contest at work -- it won 1st prize! I use chocolate graham crackers for the crust, and instead of pureeing fresh raspberries I use a 10-oz jar of seedless raspberry jam, microwaved just enough to make it spreadable. Garnish with whole fresh raspberies, white chocolate shavings & drizzle with dark chocolate ganache (microwave 1/4 c. Hersheys special dark chips with 1 T. heavy cream till melted, stir till shiny & then put in a zip-top bag; snip off one corner & squeeze to drizzle over the top of the cake.)

Reviewed On: Sep. 1, 2009

These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, I baked them on sheets lined with parchment paper instead of foil. This eliminated the need to grease the foil, and preserved the gluten-free nature of the recipe (my sister has celiac disease, & Pam for Baking contains flour, so that wasn't an option.) I was able to reuse the parchment sheets for each batch; the cookies slid right off the paper & cleanup was a cinch.

Reviewed On: Jan. 2, 2007