Reviewed: Feb. 12, 2012

Simple yet delicious! I followed others reviews and used 3/4 cup almond meal and 1 cup of flour. Also added an easy glaze made from powdered sugar and almond extract. Cookies do need to be very small to get 24 out of the batch though.

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Reviewer:

alaska

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Greensburg, Indiana, USA

Reviewed: Jan. 30, 2012

Almost perfect dough... However it was a bit too loose for my taste. I had to add a few extra hearty dashes of flour for me to roll them without them being soooo gooey. Also I'm an adventurous baker... I omitted the amaretto mostly cuz we didn't have any. Added vanilla extract, rolled them all in cocout (they didn't need an egg wash cuz they were still pretty sticky) and made half of them coconut vanilla almond raspberry thumbprints by thumbing a shallow hole in the middle of each cookie and adding a half tsp of raspberry preserves inside! YUM YUM

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Reviewer:

stacy

Home Town: Kodiak, Alaska, USA

Reviewed: Jan. 22, 2012

I really was craving a delicious almond cookie. I followed all the directions from the reviewers to achieve that end. I increased the almond meal, I increased the amaretto, I toasted the almonds, I put a whole blanched almond in the middle of each cookie. I decreased the heat a bit. But you know what? mediocre. Yes, I will eat them, but would not make them again. I want a scrumptious almond cookie!!! Boo hoo....

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Reviewer:

carolee1945

Reviewed: Dec. 11, 2011

I used blanched almond flour, I toasted them and used 1 cup, I cut back the flour to 1/2 cup and used vanilla instead of amaretto. I too reduced the heat to 350 F and baked for 10-12 mins. They were perfect!! I topped them with a single almond each!

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Reviewer:

MORTGAGEBABE

Cooking Level: Intermediate

Home Town: Campbell River, British Columbia, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 26, 2011

I baked the almonds, added an extra tsp of amaretto and baked at 375. How could everyone give this a great review? they are bland as all get out. Don't bother wasting your time on these.

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Reviewer:

Noputt3

Reviewed: Nov. 21, 2011

Not what I expected. I used almond extract instead of amaretto and I did not like the flavor it added to the cookies. To me, it didn't taste like almonds at all.

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Reviewer:

Gunia20

Reviewed: Nov. 3, 2011

These cookies are amazing!!! I didn't have any amaretto liqueur so I used almond extract instead. I added 1/2 cup of canola oil instead of butter and they came out crumbly and delicious! As one reviewer suggested I toasted the almonds before grinding them. I increased almonds to 3/4 of a cup and decreased flour to 1 cup. I flattened the cookies slightly with a fork before baking. They baked great at 350 for 15 min. I think next time I will try adding mini chocolate chips. Chocolate and almonds, you can't go wrong with that combination. Thanks for a fantastic recipe.

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Sep. 9, 2011

Made this recipe as it. It came wonderfully!

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Reviewer:

Brooke

Reviewed: Sep. 1, 2011

These were great almond cookies and so easy to make. I took a teaspoon of dough, rolled it in a ball, placed it down on parchment paper and flatened it into a dollar shape with my thumb. I placed half a marishino cherry in the center of it. With my gas oven, I found cooking on 375 for 15 minutes worked best.

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Reviewer:

LauraP

Reviewed: Aug. 9, 2011

Followed the recipe to the T and was not impressed. I felt it needed more of an almond taste...2nd batch I made I added a little almond extract and a tablespoon more butter and flour with a pinch of salt...more of what I liked. But still a simple good recipe

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