Reviewed: May 13, 2009

I do not like shortening in any recipe, so subbed butter. I used a cookie press and made these without chilling the batter. I used parchment and didn't have time to sit down between pressing, removing from the parchment, cooling, storing, refilling the press, etc. As I was making them, my husband came by and said, these are good. Then he had a "warm" one and said, these are even better. ... so said my son, so said my daughter. At the end of the evening, everyone came up to me and said WOW, those were really good cookies!

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Tavia

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Reviewed: Dec. 14, 2008

This cookie is the perfect combination of chewy and crispy. This may actually be my all time favorite cookie. I followed the directions to a T, but dipped and drizzled them with dark chocolate after they cooled. They are nearly gone... my whole family loves them (even my Dad who hates marzipan).

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nessturn

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Reviewed: Nov. 8, 2008

Absolutely yummy. Very easy to make. I found if I cooked them for 8 min the bottoms were crispy and the tops nice and chewy. I put a full teaspoon of vanilla so I had both almond and vanilla taste.

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hockeymom_6

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

Living In: Atco, New Jersey, USA

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Reviewed: Jul. 27, 2008

GREAT recipe! I rolled the dough in granulated sugar before baking, and because I used my airbake pan, it took more like 11 minutes, but these were delicious! Crisp at the edges and chewy in the middle, I would repeat this again!

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Mamacherie

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Seminole, Florida, USA

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Reviewed: Mar. 28, 2008

Had a small amount of almond paste left, and scaled the recipe to fit. Formed into 1" balls...baked for 7 min. They are beautiful and delicious!!

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bubsy

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Mar. 17, 2007

My mom and dad loved these, but I thought they were way too "thick" -- tasted like eating crunchy marzipan. I was glad they gobbled 'em up cuz I sure didn't enjoy them!

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Meg Champagne

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 10, 2007

So good I ended up eating most of them myself. Watch out when they come out of the oven, they're super soft and need to be handled gently when you're transferring them from baking sheet to cooling rack. Nice crunch once they've cooled down.

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MARKSCHOENING

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Reviewed: Dec. 30, 2006

These are yummy if you like almond flavor. They get brown fast so I only cooked them 7 minutes.

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JSmith

Cooking Level: Expert

Home Town: Hamilton, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 1, 2006

Excellent cookie recipe! I was just looking for a way to use up some leftover almond paste and I happened upon a gem. This one's a keeper!

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Erika B

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Reviewed: Nov. 7, 2006

These were awesome, very rich and addicting. I did adjust the baking time,7 1/2 to 8 minutes was about right for chewy cookies. Could have just been my oven though. Also, the recipe says 1/4 in. balls, I would say more like an inch was what I did and they were about the right size. I will definitely make these again!

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