This recipe turns out perfectly in my machine. Usually I have to watch the machine while it kneads the dough and add extra flour or water to get the proper dough consistency. This loaf is perfect every time, even if I add moisture-absorbing ingredients like chia seeds.

Reviewed On: Feb. 4, 2009

Wow! A really easy, fast and elegant cookie. I was making Aracely's Flan and needed something to do with the 10 extra egg whites. I saved them in small ramikins of 3 eggs each and made 3 batches of these cookies: some for a New Year's party and another couple of batches later in the week. I cooked these according to the instructions at sea level and they were a bit chewy in the center. I tore them open instead of biting them and they did seem cooked-- just an odd texture. Biting them squished them in a way that made them look kind of raw. If you want it crunchier then listen to the instructions in the other reviews. Thanks so much for this recipe!

Reviewed On: Jan. 6, 2009

A really wonderful recipe. I found that I did have a pie pan with handles and it fit perfectly in our stockpot and the clear lid of the stockpot made a perfect lid for the pie pan, so I steamed mine. I am at sea level so I expected to cook mine for 70 minutes at the most but cooking time was much closer to 2 hours.

Reviewed On: Dec. 30, 2008