Reviewed: Mar. 20, 2011

I just made these today. The only thing I did differently with a few of them was sprinkle the tops with a teeny bit of salt. Both were really good. Oh...I omitted the walnuts and used imitation almond due to allergies. I would definitely make these again. Super fast, easy, and delicious!

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jamie

Reviewed: Feb. 5, 2011

Although ive had better cookies, this was yummy. Kind of like a brownie!

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Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Jan. 24, 2011

I made these cookie last night they were ok.

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trcmadera

Home Town: Clovis, California, USA

Reviewed: Dec. 22, 2010

Ok, I made these into the tiny 3/4 inch balls the recipes calls for and baked them on parchment paper...which means they STAYED little tiny balls after they cooked. I'm sure had I not used parchment, they would have spread a little. They are very cute..but small! The glaze did NOT work for me AT ALL. I ended up melting some chocolate chips with a little shortening and just dipped in that. They came out looking like little chestnuts...very cute for the holidays! :) They taste good too! The not too sweet cookie with the sweet chocolate on top is perfect!

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Judy Cowan

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

Reviewed: Dec. 18, 2010

Not nearly as hard to make as they taste! My husband gives it 4 stars even though he's not a huge chocolate eater- if you are a die hard, super rich chocolate fan, these are amazing and surprisingly quick and easy! The hardest part was making sure they didn't overcook since the cookie dough is so dark. Wonderful!

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I_learned_to_cook

Reviewed: Dec. 13, 2010

The glaze never turns out for me, so I skip it. No one complains. The balls themselves are delicious--not too sweet, but definitely chocolatey. I've (accidentally) made them with the granulated and powdered sugar and both versions are good. The ones with the granulated sugar tastes sweeter, while the one with the powdered sugar taste smoother but less sweet. A great treat to make in very large batches.

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FoodObsessedMom

Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

Living In: Abingdon, Virginia, USA

Reviewed: Dec. 13, 2010

We have been making this cookie recipe for the last three years! It one of my husbands favorites. My sister and I have found that you should make one batch at a time instead of doubling. Doubling changes the texture of the dough. Do not try and stretch the chocolate glaze, make more if you are running low (we learned our lesson on this one). To make quicker balls we roll the dough in a snake and then cut equal portions to hand roll in balls. This seems to speed up the process, especially when you are making a lot as we do. Enjoy!

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carlsonhome4

Reviewed: Jul. 11, 2010

What fantastic cookies! I used vanilla instead of almond extract but am looking forward to making them again and trying the almond. Super easy to make, very similar to a brownie.

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Marta

Cooking Level: Intermediate

Living In: Westchester, Illinois, USA

Reviewed: Feb. 16, 2010

My daughter made this recipe for a school project on Austria. They are delicious! The almond extract adds just enough almond flavor and they are beautiful with their little cap of chocolate icing.

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sharon in boulder

Cooking Level: Professional

Home Town: New York, New York, USA

Living In: Boulder, Colorado, USA

Reviewed: Feb. 1, 2010

Was a very good cookie with a brownie texture. We used vanilla extract instead of the almond and pecans instead of walnuts (it's what we had available). The only thing is that it made only 24 cookies, not the 42 noted as # of servings.

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