Reviewed: Dec. 18, 2011

Ok, after all the work to get these things made I was prepared to give this a low rating because of what a pain in the butt it was. HOWEVER, once I tasted them I had to give them five stars. Delicious! There are a few issues with the recipe however. There is a massive amount of dough in this recipe, next time I will cut it in half. I doubled the almond filling and I would recommend doing that. Even doubling it I only had enough filling for half of the dough. But, they are so good if you like almonds!

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sugarmama

Cooking Level: Expert

Reviewed: Nov. 19, 2011

They were too dry for my taste. I would cook a little bit less.

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1 user found this review helpful

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VeggieGirl

Reviewed: Feb. 26, 2011

I doubled the filling. The tea cakes are a bit of trouble but they are wonderful! Thanks Janet for sharing this great recipe!

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6 users found this review helpful

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Cooking Level: Expert

Reviewed: Dec. 26, 2010

These turned out great, but I did make a couple of slight changes. I doubled the filling, which I would definitely recommend, and I baked them in regular sized muffin tins since I didn't have mini ones. Baking them in the regular tins worked out fine, though next time I would decrease the baking temp a bit because the cookies ended up a little too dry while I was waiting for the filling to cook all the way. Still, the family loved them!

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14 users found this review helpful

Reviewer:

ApricotGoblin

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Reviewed: Dec. 24, 2010

Very tasty and presentable....a lot of effort to make them though I thought. The recipe as written made me 39 but I admit I made most of mine to dome and included about 3/4 teaspoon filling in each one. They were delicious though and when you have the time, well worth the effort!

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15 users found this review helpful

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Jeannie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 19, 2010

Pretty good! Might try a different filling next time.

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13 users found this review helpful

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JEST

Cooking Level: Expert

Reviewed: Dec. 9, 2010

These were very good little tartlets. They were good as the recipe stated and I think even a little better with a tiny dab (less than 1/4 tsp.) seedless raspberry jam sneaked in under the almond filling. The almond flavor was very good and came through well. Delicious!

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9 users found this review helpful

Reviewer:

Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Dec. 5, 2010

really yummy....thought i had the almond extract, but didn't, so i used vanilla! i made a half batch because i wasn't sure then realized how good they were when my company ate almost all of them!!

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Reviewer:

nlmjmm

Cooking Level: Intermediate

Reviewed: Jan. 30, 2010

These were pretty tasty. I thought the filling might be more gooey but it pretty much soaked in with the dough. I did use more egg white so I'm not sure if that was the reason. I baked at 20 minutes and I think I would have taken off a few minutes because they were a bit crispy after they cooled. I prefer softer.

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10 users found this review helpful