Reviewed: Dec. 5, 2008

I didn't have any trouble making the dough. I ground the almonds in small batches (about 1 - 2 handfuls at a time) in my food processor until they were very fine. I wasn't able to get the same results grinding more almonds at once; the pieces were still too large. I rolled the dough out between two sheets of parchment so I didn't have any "sticky issues" there either. However, I think the bake time listed in the recipe is way, way, way too long. I baked my first two batches at 325F for 12 minutes (half the recommended time!) and they ended up misshapen on the bottom... It was almost like the middles exploded and oozed out. I reduced the baking time to 8 minutes for my last dozen, and they were perfect. ("Perfect" to me is completely cooked through but tender, with a light brown cookie and still-white glaze.)

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JFOCHEK

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Reviewed: Dec. 3, 2008

I was not entirely impressed with this cookie. I was trying to finding something similar to the german cinnamon star cookie and thought this would be it - however it just didnt turn out right. The taste of this cookie was good - the lemon was a nice little surprise. However, the recipe as a whole was just not easy to work with. I will try again.

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Sharon

Cooking Level: Professional

Home Town: Augusta, Georgia, USA

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Reviewed: Aug. 5, 2008

easy to make and so good

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Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

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Reviewed: Dec. 14, 2007

Scrumptious! I ended up being short on almonds, so used 2c. ground almonds and 2/3 c. almond powder (from the asian market) - gave it a delicious ameretto flavor. ABSOLUTELY GREASE YOUR PANS WELL, OR YOU'LL HAVE A BIG MESS. I also found that my glaze turned brown, and I know my oven bakes on the hot side, so I made sure the oven light was off and reduced the temp and cooking time. The last batch I cooked for 15 minutes at 315 degrees, and they were just barely starting to brown. Has anyone else experienced the temp/time being too high/long?

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wendihenry

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Reviewed: Dec. 4, 2006

The taste of these is wonderful, very light and cinnamony. I did have some trouble working with the dough. It was very gooey at first, so I put it in the fridge without a cover and let it set for awhile and it became much more manageable.

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lvmyschilling

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Reviewed: Jan. 17, 2006

Seriously difficult to work with, but the results are great. I only have a large star cookie cutter, so I used one additional egg white and then set aside 1 cup for the topping. I think that must have upset the ratios, because my dough was way too sticky to work with until I added a lot of extra powdered sugar. And I still didn't have quite enough meringue for the topping. The smell and flavor were wonderful. I'm a little hesitant to try making them again...but the gluten-sensitive folks did appreciate it.

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lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 24, 2005

I had a co-worker of mine bring these in and they were to die for. I can't say I've ever made these as I try, is the dough supposed to be THAT sticky before rolling ? I keep thinking I made it wrong even tho' the dough remains the same consistency no matter what version is tried.... The dough is not tough or stiff or rollable, it's all around 'marshmallow goo'...am I doing something wrong ?

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JELINA

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Reviewed: Dec. 18, 2004

These cookies worked out very well. I used a smaller star cut-out and probably baked them too long, as they are very crunchy - hopefully they're a little chewier when you don't overcook them! They rolled out beautifully and taste great, although I would probably reduce the cinnamon just a little bit, and I usually like lots. My one complaint is the glaze, which browned in the oven and isn't pretty at all. Is the recipe accurate in saying you put the glaze on BEFORE baking? Next time I'll leave it off.

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