Reviewed: Mar. 7, 2009

We just made this for my son's class project (had to make something Austrian since he studied Austria). Wow! Easy to make - I supervised my 12 year old and we followed the recipe exactly. Our dough was very dry and I was worried if we had done something wrong. They came out delicious, though! We'll make these again as most of the cookies are going in to his class.

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KB

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Nov. 20, 2008

Followed the recipie as is and they turned out great. Wish the recipie made more!

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kathlene07

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Reviewed: Nov. 10, 2008

I have been making these chocolate balls for about 6 years, and still make them every christmas. These always taste so good, even if you are not a big fan of dark chocolate. People I know look forward to when I make them, and they NEVER last long. Easy to make, and perfect for a different dessert than your regular cookies.

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Sara

Cooking Level: Beginning

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Reviewed: Sep. 18, 2008

These cookies are wonderful! They are great with or without the chocolate frosting. They are basically chocolate amaretto cookies.

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Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Oct. 24, 2007

great recipe..the chocolate glaze adds a delicious touch..just put waxed paper or paper towel under the cookies after you dip them so they wont drip everywhere!

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jaym

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Reviewed: Jun. 18, 2007

Ohmigosh! I was recently at a dessert party, and had something similar to these, and came looking on Allrecipes for a recipe for the cookie. Bingo! I found it. These are sooooooo good! I made the first batch as written, then made a second batch in the same bowl--didn't rinse it or anything--and made a second batch, only using mint extract in place of the almond, and vanilla in the glaze. This was because I had a real "mint tooth" going on. (Although I'm not sure if they are still Austrian ;) ) I also replaced the nuts with mini chocolate chips in the second batch. They are sooooo good, too! The glaze seems to stay prettiest if it stays warm. Mine got a bit grainy. Thanks for a keeper!

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Dec. 24, 2006

I've made these 2 years in a row and they're a big hit. For the icing I simply melt chocolate in a baggie and pipe it over the cookies in a decorative design. This year I put a candied cherry in the center of a ball of dough before baking ... AN EVEN BIGGER HIT!!!! Wonderful cookie.

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Kathy

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Reviewed: Dec. 9, 2006

I have made these cookies a part of my annual lineup of Xmas cookies for a few years now. Absolutely fabulous!!!

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CINDYTD

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Reviewed: Dec. 7, 2006

If you don't want a sweet cookie, these are for you. They have very good flavor and taste even better with the glaze! I used a mixture of chopped pecans and almonds in mine.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Dec. 2, 2006

These are great! Definitely a grown-up cookie, though, as they are not too sweet and some kids might not like the almond flavoring. I love it though. I use ground or very finely chopped almonds in my recipe.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Oct. 27, 2006

These were really tasty! They weren't too sweet and they looked so nice after they were frosted. I had run out of milk so I subbed French Vanilla Creamer for the milk in the glaze, and only put in 1-2T to make it more of a frosting, and they came out very nice.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jul. 27, 2006

I didn't really like these, but everyone I made them for raved about them. Easy to make, followed the recipe exactly.

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Sharlene

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Reviewed: Apr. 29, 2006

They looked beautiful and I quite liked them, but my friend, who normally loves everything chocolaty, ate only one declaring that they tasted like these brown bars that taste a bit like chocolate and are supposed to be good for you. Actually he might be right but I still quite liked these. I reduced the amount of almond extract, added a bit of coffee liqueur to the glaze and glazed the cookies on the bottom side, as the tops looked so nice!

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TequilaGirl

Cooking Level: Professional

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 24, 2005

I just made these for Christmas and i just might have to make more to make up for the ones i eat! Recipe is easy. I love chocolate so i reduced the almond extract to 1/4 tsp and subbed choc chips for the nuts. A definite keeper. Will make again!(probably today)

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emma p

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Reviewed: Sep. 24, 2005

Pretty and delicious. The chocolate and almond extract are delicious together. They smelled wonderful when they were baking. Thanks for a great recipe, Cindy.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: May 14, 2005

I was excited to try this recipe (a fix for my chocolate craving!) after reading the reviews, but this recipes disappointed me. The texture was odd and I just didn't particularly care for the flavor. I ate a couple and tossed the rest...not worth the calories at all : ) Those who like a less sweet, darker chocolate taste may enjoy them, but I certainly won't be making them again!

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SMRUBINO

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Reviewed: May 7, 2005

This was a great recipe! Took the cookies to a class function and there wasn't one left over. Big Hit!!!!

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TWOLEES

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Reviewed: Mar. 11, 2005

I am so thankful I found this recipe when I was crazing chocolate. The only thing I would change is next time I won't make them when my kids have friends over. :) This recipe is perfect. A million thank yous Cindy.

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RACHELODIE

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Reviewed: Jan. 22, 2005

Listed recipe quantity is much less than the actual yield, but they were so good that I didn't mind at all.

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ECOSLOR

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2004

I made this cookie for a party at my husbands work and everyone loved this cookie. I will make this a holiday tradition. i used brandy extract instead of brandy.

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THESTRAUGHANS

Cooking Level: Expert

Living In: Dugway, Utah, USA

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Austrian Chocolate Balls

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