Reviewed: Nov. 13, 2011

I added more almond exctact as suggested but have nothing to compare it to bec this was my first time baking these. I also reduced temp to 350 as suggested. They didn't come out that crispy probably bec I lowered the temperature. I will try leaving it at 375 next time but watch it so it doesn't burn. You can also drizzle chocolate on top or you can place a chocolate kiss in the center. If you bake with the chocolate kiss, the chocolate becomes stale-like so best to place the kisses as soon as the cookies come out of the oven. It's ok without the chocolate too. I refrigerated overnight and the texture was the same as before it went it the fridge so no need to refrigerate. I didn't like how the dough texture was crumbly. It was hard to roll into logs because the dough doesn't stick together nicely. Instead of adding the almonds to the mixture, maybe just roll the cookies in the ground almonds before baking. I've bad better almond cookies than this. My teenagers loved it.

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Reviewer:

MIAELAINE

Reviewed: Dec. 4, 2010

I made these last year for Christmas and loved them. I'm back to get this recipe to make the again this year. Be careful not to bake too long or they will turn brown and taste burnt. Great to make ahead and bake a few at a time!

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Reviewer:

JenInVirginia

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Reviewed: May 17, 2010

These were awesome! I read the reviews and added extra almond extract, also did not refrigerate and rolled dough balls in sugar and crushed almonds. They taste like a sugar cookie with a very nice subtle almond flavor. So glad I found this recipe :) I did not use the egg whites and I also baked at 350 for exactly 11 minutes and they were perfect!!

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Reviewer:

CLYNCH422

Reviewed: May 7, 2008

I followed the recipe exactly and was very disappointed based on the other reviews. I hate the taste of baking soda and that's all I tasted. Possibly more almond extract would improve the taste, but I won't try these again.

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Reviewer:

bso

Reviewed: Mar. 4, 2008

very good! didn't refrigerate and roll, used scoop and pressed flat. spread w/egg white. then sprinkled w/sugar and ground almonds. very pretty cookie!!

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10 users found this review helpful

Reviewer:

stitchinsara

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Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

Living In: Newport, Michigan, USA

Reviewed: Jun. 28, 2007

I am a lactose intolerant (I used vanilla soy milk in place of milk) slacker (did not refridgerate the dough but followed other recommendations to just flatten the cookies, and I did not put egg white on top because my baby was screaming, and I threw slivered almonds on top in place of mixing in ground almonds due to what I had on hand) who does not have cream of tartar (I left it out). My very-altered cookies turned out okay--My husband says "I think they're great!" But I think they taste like slightly almondy sugar cookies, which is maybe how they're supposed to taste.

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Reviewer:

Jackie B

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Ames, Iowa, USA

Reviewed: Feb. 12, 2007

Excellent ***** These are the best, I added extra almond extract and ground almonds. I did not chill the dough, I used a cookie scoop slightly flaten with a fork and sprinkled ground almonds on top. I baked them at 350 degrees for 11 min. they were perfect. This is going to be one of our family favorities. Thanks for the recipe.

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Reviewer:

muffins

Reviewed: Oct. 21, 2006

I did not refridgerate the dough either, and instead rolled it into 1 tsp. balls which I then rolled in a mixture of ground almonds and sugar. I don't know if it's because my oven is new, but the cookies BURNT on the bottom. Maybe 375 is too high? Then again my oven might just be too hot (this was only the 3rd time I've used it since new!) Overall, excellent taste! I would probably bake them at 350 next time though.

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Reviewer:

Ashley8150

Cooking Level: Intermediate

Living In: Marathon, Ontario, Canada

Reviewed: Sep. 1, 2006

Yum! Delicious, rich flavor. I don't think I'll shop around for almond cookie recipes anymore. I didn't refrigerate, either, and rolled them in nuts and sugar, and baked them without flattening. Turned out great! Chewy and crispy - so, so good. Thank you!

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Reviewer:

Sinopa2

Home Town: Shoreline, Washington, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Sep. 7, 2005

Good cookies. I agree that they do remind me of Snickerdoodles too. Crispy edges, softer center. I also didn't take the time to refrigerate the dough. I rolled spoonfulls into a snake shape and then flattened them on the tray. I got a little confused with the recipe directions though about when to mix in the egg yolks then the baking soda and milk. I had a million bowls with ingredients until I realized they were all supposed to go into the egg yolk bowl. The dough was very think and I had to mix in the almonds by hand kneading.

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