Reviewed: Feb. 23, 2012

Loved it! Prolly one of the best things I've made in a while. Be sure to use the recipe off of though. They always have better and more acurate recipes on there.

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Reviewer:

DORETHA

Reviewed: Feb. 22, 2012

Recipe was perfect. I added a red dot with red food coloring for the chinese style almond cookies. Thank you for the recipe!

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Reviewer:

Renee

Cooking Level: Intermediate

Home Town: Nanakuli, Hawaii, USA

Living In: Bristow, Virginia, USA

Reviewed: Jan. 25, 2012

I did not care for this recipe. I added another teaspoon of almond extract like other reviewers said. I fed this to my two kids and they complained and said it was too bitter and could taste the smell of extract in their tongues. I would not use this recipe for baking ever.

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Reviewer:

nyaanbombcat

Home Town: Seattle, Washington, USA

Reviewed: Jan. 9, 2012

I think these cookies are good - do they taste like I remember the restauarants serving in the 40s and 50s - not sure but I do know that they did need more almond. I added the 1 tsp. amount and would increase it to 2 tsp. I did add 1 tsp. of vanilla -and probably would do that again along with the 2 tsp. of almond flavoring. Also not very sweet which for me is OK. Instead of sliced almonds I put one salted whole almond from a can I had - and it looked more like I remember the cookies looking as a kid. I also put the egg white on before the almond as suggested by another reviewer and then did it again after I put on the almond piece. Would recommend this recipe.

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Reviewer:

Peggy Crespo

Reviewed: Jan. 6, 2012

I made these and the only thing I did different was I added blanched, diced almonds to the batter and then baked them. Everyone loved them and there wasn't a crumb left. Can't wait to make them again.

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Reviewer:

lisarm

Reviewed: Oct. 2, 2011

Very, very good! Everyone enjoyed them a lot... Although I had to substitute vanilla extract for the almond, the cookies were still amazing. My family can't stop eating!

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Reviewer:

WinterLand

Reviewed: Jul. 24, 2011

Double the almond extract, I threw a spash of high quality vanilla in - these are spectacular!! did the whole thing in the food processor and threw is 2 hands full of almonds since I did not have sliced in the cupboard. UBER EASY!! Just pulling them out of the oven this morning and do not think they will make it to desert tonight!! MMMMMMMM!

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Reviewer:

Kristine B

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Reviewed: Dec. 25, 2010

Made as directed for a Christmas cookie exchange. There were delish. Better than our chinese restaurant.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Jun. 22, 2010

This is a good, light cookie to have. I really wanted something with almond in it and this did the trick. After reading other reviews, I did double the amount of almond extract in them, and they came out beautifully. This is definitely one I'll be using again.

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Reviewer:

Bryonna

Reviewed: Jun. 22, 2010

This cookie tastes best if made a day in advance. Gives the flavors time to develop. DEFINITELY use twice the amount of almond extract! If I'm making an almond cookie, I want to taste the almond flavor! Also, roll out the cookie into bigger balls.

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