Reviewed: Mar. 11, 2012

I used an 8 oz can of almond paste and 1 cup butter no shortening. I also used a tsp of vanilla. I made the balls very small. I topped it with almond meal and baked.

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Reviewer:

suezliny

Cooking Level: Expert

Reviewed: Nov. 11, 2011

So yummy. These cookies baked up nicely and were tender and the flavor was wonderful. I don't know how you would "roll" them into 1/4" balls - the dough was so soft that I needed to use spoons and dropped about 1-2 teaspoons of dough per cookie.

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Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: Jul. 27, 2011

I've had this recipe in my box for ages, so I finally decided to make them. These were pretty good, a little too sweet for me but they were enjoyed. I used a 7.1 oz package of almond paste and grated it into the mixture. I also used 1/4 cup of shortening and the rest butter. Great almond flavor. About 9 minutes for me.

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Reviewer:

princesa97

Cooking Level: Intermediate

Reviewed: Apr. 20, 2011

I like the texture of the dough. This is a super easy recipe and is similar to a sugar cookie. I still would like a little more almond flavor or maybe anise would be good added to the recipe. I cooked mine at 350 for 7 mins and they are nice and chewy. Rolled them in sugar after forming the ball and on some of them I'm adding a whole almond. I'm using emerald salted roasted almonds for a salty crunch and it's nice for decoration. Great recipe. The best thing about this is it's EASY and fast. I had to nuke the almond paste and use an electric mixer to get the chunks blended enough.

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Reviewer:

annagadadavida

Reviewed: Mar. 17, 2011

Being a Dutchgirl and always having almond paste in freezer I just had to try this cookie recipe and to my pleasure I loved them! Even my Irish fiance loved them....the cookie jar is empty less than 24 hours later! Will be sharing this one with the rest of family and doubling the recipe next time!

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Reviewer:

Sandi

Cooking Level: Expert

Home Town: Berwyn, Illinois, USA

Living In: Lockport, Illinois, USA

Reviewed: Jan. 31, 2011

my 10yr old used almond butter then she realized it was almond paste~didnt matter they were sooo good.everyone loved them.only problem double cause you will love these

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Reviewer:

adif

Reviewed: Dec. 18, 2010

Oh My Lynne...Soooo Yummy!!! Thanks a bunch for the recipe. I used all butter that was the only change I made. These are perfect if anyone wants to decorate them with their kids too. Have a great Christmas. Bev

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Reviewer:

Beverly Jane

Cooking Level: Expert

Reviewed: Dec. 8, 2010

These have an incredible flavor and texture. They literally melt in your mouth. I made mine with all butter and cake flour, because that's what I had on hand. They were incredible.

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Reviewer:

Robyn

Reviewed: Oct. 4, 2010

Outstanding cookies! If you're looking for a soft & chewy cookie, this isn't the one. The outer edges are crisp while the center melts away with each bite. I prefer to bake cookies at a lower temperature so I put these in at 350 degrees for 9 minutes. They'll appear undercooked, but they are not. Let sit for 1 minute then remove to wire rack. I cut the recipe in half, used a melon baller (approximately the size of a tablespoon) and got 30 cookies. I also added a dash of vanilla and almond extracts. Thank you for the recipe!

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Reviewer:

DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA

Living In: Naples, Florida, USA

Reviewed: Oct. 2, 2010

I, too, was looking to do something with some fantastic almond paste a friend left behind in my refrigerator after her visit. This was my first time trying out the recipe and they turned out just perfect! And the taste is phenomenal! These blow peanut butter cookies out of the water, in my opinion. I didn't have shortening or baking soda, so I just substituted it with salted butter and left out the baking soda altogether. Since I didn't have baking soda, I made sure to chill the dough before spooning it onto the cookie sheet and they turned out just as plump on top and toasty on the bottom. Wonderful recipe, can't wait to share it!

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