Reviewed: May 13, 2009

My batch turned out okay, they seemed a bit moist in the middle...which concerned me, but they were cooked, I think I made them a bit too big. The taste is great! It was worth it. Some tips - if your cookies ran during cooking time then you didn't wip your egg whites enough. Also I used a stone ware pan and they didn't stick at all...metal pans really aren't good for this type of recipe.

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whiskqueen

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Reviewed: Jan. 3, 2008

•These were yummy! I followed the review about adding ingredients one tsp at a time, and they turned out great! Although I think I'll use a little less cinnamon next time. ??

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littleoceanstar

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Reviewed: Jan. 7, 2007

They tasted good but came out unappealing to look at.

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Jen VB

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Dec. 21, 2006

I think this recipe is supposed to make meringues but the instructions are written poorly so that they turn out flat. I beat the egg whites till they were stiff and added the sugar/cinnamon/cocoa mixture to the whites at about 1T at a time (I left out the almonds). Doing this will keep the whites fluffy, but as written in the instructions, if you add them all at once you'll deflate your eggs. I made 24 of these and put them on parchment paper, and they turned out wonderful. They're melt in your mouth crispy on the outside and just a bit chewy on the inside. Bake for 35 minutes and they're perfect.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jul. 19, 2006

This recipe did run on the cookie sheet, so the cookies werent perfectly formed but that didnt affect the taste! easy to make and lovely taste these were a great success! I have to say though, the yield is more than 30! i made at least 50 of these cookies from the original recipe! :0)

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mellowello

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Reviewed: Nov. 27, 2005

These cookies are so yummy- all of the cinnamon gives them a nice spicy kick. They're thin and crunchy, and almost remind me of gingersnaps. They're a breeze to mix but from there it gets difficult: they run on the cookie sheet, making it easy to end up with lopsided cookies. Be sure to grease the cookie sheet very well because they're tough to get off. Worth all the work, though!

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