Reviewed: Dec. 23, 2008

Rich buttery shortbread, made better with chocolate! Very simple, quick recipe, too!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Sep. 27, 2007

Superb taste and texture. Very, very rich- I cut these into tiny squares. I used fat-free sweetened condensed milk and it was wonderful. I'm making these for a crowd, so I omitted the nuts and used white chocolate chips to decorate the top. Love the almond flavoring. Very quick to put together, too. 5 stars!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2007

I have made this many times and it always turns out perfect and taste great! I have tried it with margarine instead of butter - it worked but I would use butter. Its a great square for bake sales and bake exchanges; it is so easy and fast to make. Like others - I sometimes omit the almond extract to get a different taste. Good both ways.

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Joytocook

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Reviewed: Feb. 22, 2007

I made it exactly as is. It tasted alright, but the top separates from the shortbread bottom. Although it tasted alright, I won't make this again because it just wouldn't stay together.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2007

I have been making this same recipe for years and it's my favorite. I get request at work all the time to make these. I don't use the almond flavoring or almonds on top anymore-people preferred it without. These are easy and delicious!!!!!!!!!!!!!

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