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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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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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Reviewer:

JSmith

	Cooking Level: Intermediate 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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