Reviewed: Mar. 5, 2012

THANK YOU!!! These were sooooo good they didn't last long. Hubby and kid approved. I will be making these again very soon. The only thing i did different is add 1 tsp. extra of almond extract.

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Reviewer:

Jessie

Cooking Level: Intermediate

Home Town: Alpena, Michigan, USA

Living In: Flint, Michigan, USA

Reviewed: Jan. 24, 2012

These cookies are very good. I did add 2 extra tsp. of almond as per other reviewer's suggestions. And used 1/2 butter, 1/2 Crisco as there is never any lard in my kitchen. We are having them tonight after our Chinese New Year celebration dinner. I hope my husband will love them as much as I do!

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Reviewer:

trish-the-dish

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

I just made these. They are amazing! I used butter and didn't have almond extract so I used 1 tsp vanilla and 1 tsp hazelnut and they taste perfect. So so good.

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Reviewer:

MrsLBV

Reviewed: Jan. 14, 2012

Fantastic, made it with butter because it's what I had on hand. Turned out so tasty! Any almond lover would be happy to get these.

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Reviewer:

Ragnhild

Cooking Level: Intermediate

Living In: West Jordan, Utah, USA

Reviewed: Jan. 7, 2012

Fantastic! I would only add these few points: 1. If using raw almonds, don't forget to roast them first 2. Make 1 day in advance of when you need them as they'll taste even better the 2nd day as the ALmond flavor will really set in. 3. Make an egg wash to swipe over the cookies before going in the oven. Egg wash= 1 yolk + 1tbsp of water. Mix and use. Happy baking!

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Reviewer:

Martha

Reviewed: Dec. 12, 2011

This is an easy recipe but definitely NOT diabetic friendly. LOL Extremely delicous and everybody I made them for raved about them. I modified slightly by using butter instead of lard and I used doubled the almond extract. I would love to make this using almond flour, and truvia (stevia) to improve the glicemic index for it. This is a great recipe that tastes just like the cookies at the chinese restaurants locally.

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Reviewer:

Biker Tom

Reviewed: Nov. 1, 2011

I made these for my daughter and her friends. I stuck to the recipe pretty much except I did use a tablespoon of almond extract instead of a teaspoon. I also added 1/4 c chopped toasted almonds to the mix and used toasted sliced almonds on top. I rolled my dough into a log and cut 24 even slices and flattened with the bottom of my 1 cup measure and covered with the almonds. Wow is all I can say, thanks for a great recipe!

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