Reviewed: Feb. 6, 2012

The taste of this cookie cannot be faulted - rather like an extra light shortbread. However the consistency is very crumbly which made putting them together difficult. In the end I used cling wrap to hold the roll together when I refrigerated it. I also found it only made just over half the amount stated. Don't know if I will make them again - the taste may tempt me!

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Reviewer:

britpeach

Cooking Level: Intermediate

Reviewed: Jul. 19, 2011

I wold think this would be baking powder not baking soda. I am going to try and will use the baking powder.

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6 users found this review helpful

Reviewer:

Alice/Seattle

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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Lake Forest Park, Washington, USA

Reviewed: Jul. 18, 2011

The timing is wrong, it takes an hour and 10 minutes to prep plus another 30 minutes for cooking time and therefore it take about 2 hours to make and ready to eat.

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4 users found this review helpful

Reviewer:

Moommist

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

Reviewed: Jul. 18, 2011

I want to try this recipe but i am confused. in the ingredients it says to use baking powder but in the directions it says baking soda. Which is it?

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24 users found this review helpful

Reviewer:

MIMERE

Cooking Level: Expert

Living In: Cohoes, New York, USA

Reviewed: Feb. 17, 2010

These cookies are delicious! So light and buttery! I didn't make any changes other than using whole almonds instead of almond halves.

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19 users found this review helpful

Reviewer:

Melisa

Living In: New York, New York, USA

Reviewed: Dec. 7, 2008

These are so good! Browning the butter adds an absolutely wonderful flavor. I only made a very small batch to try out the technique - never made cookies this way before. But you can be sure I'll be making them again...

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26 users found this review helpful