Reviewed: Dec. 29, 2010

I also tweaked the recipe according to other reviewers. 3 tsp almond extract, 3/4 cup almond meal, and 1 cup flour. I found that refrigerating the dough and then making little balls helped make these cookies prettier. I finished them off with powdered sugar and shared them as holiday cookies. My young kids loved these. Thanks for sharing the recipe.

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Reviewer:

joelsa

Reviewed: Nov. 12, 2010

I am generally not a big fan of cookies, but these were great!! I took the advice of some of the other reviews and increased the ground almonds to 3/4 cup and decreased the flour to 1 cup. I used pure almond extract and I think next time I will increase that to 3 teaspoons. I made these cookies 3 days ago and they are all gone, so I will be making more today! :)

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Reviewer:

Mrs. Weston

Cooking Level: Intermediate

Home Town: Handewitt, Schleswig-Holstein, Germany

Living In: 100 Mile House, British Columbia, Canada

Reviewed: Oct. 15, 2010

I followed this recipe to the letter but they just didn't taste right. I didn't like these cookies at all.

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Reviewer:

nancyrose3

Reviewed: Sep. 6, 2010

Great cookie--double the recipe they disappeared way too fast

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Reviewer:

LUVZWOOD

Reviewed: May 8, 2010

If you are having a case of "i need a sweet treat" these cookies ARE NOT for you. I liked how these cookies weren't very sweet, but you are obviously wanting a sweet treat if you are baking cookies. You could try adding more sugar to the recipe if you'd like.I made these cookies with my sister. We baked the first half of the dough and the cookies came out raw in the center after 8 minutes of baking in a preheated 400 degree oven just like the recipe says. The dough was extremely sticky so we ended up having to add more flour to the second half of the dough before we baked it. We switched the amaretto liqueur for pure almond extract which gives a better flavor. My suggestion would be to just add 1 teaspoon of almond extract if you want to use it instead of the amaretto.After we tried baking the second half of the dough although the the cookies were throughly baked they were too chewy in the center. CAUTION: the cookies stay in the same form you put them on the baking sheet. The first time around i just dabbed them on the cookie sheet and they stayed in the same shape after they were ready. The second time around i had to flour my hands and form the dough into balls then i gently flattened them out with the backside of a spoon.Overall they were decent but i would not make them again.

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Reviewer:

Cookiemonster

Reviewed: Jan. 16, 2010

I followed some of the reivews and changed the recipe accordingly: substituted 2 t amaretto with 2 t almond extract used 1 C ground almonds toasted almonds before grinding baked cookies at 350 for ~8 min I couldn't find ground almonds in the store, and I don't have a coffee grinder (more of a tea drinker), so I used a mini food processor on the dull blade setting to grind the almonds after toasting. The almonds came out as kind of a crumb size- not extremely fine like flour. Perhaps for this reason I was not able to roll out the dough and shape the cookies as others have described. I had to use the full amount of flour in the original recipe and scooped the dough into balls on the baking pan. The batter was too sticky to roll, and the cookies ended up being chewy and not crunchy. Added some un-toasted almond slices to the tops of the cookies before baking. Perhaps next time I would add another 1/2 t or so of almond extract. I didn't mind having my cookies turn out softer and not cookie-cutter shaped, but for those who can't grind their almonds down to a fine powder, you might be faced with the same scenario. Still tastes good!

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Reviewer:

muffinru

Reviewed: Jan. 10, 2010

Great tasting recipe and very easy to follow as well.

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Reviewer:

ManoO

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: Dec. 19, 2009

great cookies instead of regular almonds I used honey roasted sliced almonds. Also made the with amaretto buttercream frosting. MMMMMMMMM

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Reviewer:

twin grandma

Cooking Level: Expert

Reviewed: Oct. 27, 2009

So delicious! I used two tsp of almond extract, brown sugar, a tiny bit of baking powder, and spiced it with a little cinnamon. Very yummy.

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Reviewer:

Alena Natalia

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Reviewed: Oct. 10, 2009

Good flavor. Could be a little sweeter, but great if you toast the almonds prior to adding. Also, I dipped them in melted semi-sweet to add a little flair. Thanks!

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