Reviewed: Dec. 27, 2011

awesome cookies. i did what the other poster did and mixed sugar in with nuts to make prep easier. could use a smidge more almond flavor.

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Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Dec. 25, 2009

i overbaked for a few minutes because after 10 minutes they came out very soft and didn't feel cooked through. DO NOT DO THIS! they will stiffen up after they cool. but they were still delicious. i also mixed sugar with the crushed almonds, and it worked.

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Reviewer:

tough.to.be.tender

Cooking Level: Intermediate

Reviewed: Dec. 20, 2009

These were terrific! I had never made them before, but took a chance and made them for my cookie exchange at school. They were a huge hit! The only change I made was to roll them in holiday sprinkles instead of sugar to make them more festive. I will definitely make these again!

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Reviewer:

Christine

Reviewed: Dec. 15, 2009

i'm a finnish girl, these are a traditional cookie we have always enjoyed. for anyone having trouble with the messy egg bath, here's a trick. put a colander in a larger bowl. put the cookies in the colander, and pour the egg over the cookies. tah-dah, no egg mess!!

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Reviewer:

Cassandra

Reviewed: Dec. 11, 2009

i made these for my sociology class to go with my presentation on finland....but my brother ended up eating them so i couldnt bring them to class! best cookies ever! =)

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Reviewer:

kspicer

Reviewed: Dec. 1, 2009

These make a delicious Christmas treat! They're fun to make too. My family enjoyed them.

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Reviewer:

Crystal Warren

Reviewed: Jun. 26, 2009

these were a disaster!!!! i made these cookies for my geography class and people were scared to eat them. I had no idea what kind of almonds to use, so i pu in blanched almonds. Like other reviews suiggested, i combined the sugar and almonds together to roll the sticks in. This method worked okay for the first like 15 cookies but then the mixture became so saturated with the egg that came of the sticks, that i could only get the stuff to stick in akward clumps. When they came out of the oven almost all of the cookies were pretty gross looking, a yellowish color and with strange clumps. When i tried them, the coating was chewy and oddly flavorless. The inside was okay iguess but had a weird aftertaste.

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Reviewer:

gecko14

Cooking Level: Beginning

Reviewed: May 19, 2009

For a cookie "stick", this dough was a lot softer than I thought it would be. I ended up shaping the dough into balls, and then flattened them. The cookie texture ended up something like marzipan, but it was very good. We made lots for Christmas cookie gift bags.

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Reviewer:

Mama V

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 26, 2009

These cookies were a hit at our Christmas festivities. I found the double dipping did not work very well; I had a bit of trounble getting the nuts to stick. Next time I am going to follow some of the suggestions from other reviewers. I made some into sticks and some into rounds; either way they turned out. I will definitely make these again.

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Reviewer:

redsonja

Reviewed: Jan. 4, 2009

A beautiful holiday cookie. I found I had to make a few adjustments to the recipe. I ground the almonds and sugar together in a blender, this way I did not have to double dip the dough. Instead of logs I formed the dough into balls rolled them in the eggs, which I watered down a little, then rolled them in the nut/sugar mixture. Then I pressed the balls down to form coin shaped cookies. I found you need to be very careful not to overbake these cookies. Remove them from the oven as soon as the bottoms are golden brown. I will defiantely add these to my annual Christmas baking.

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