Reviewed: Apr. 19, 2004

Holy cow these were awesome. I split the recipe in half and still got a about 36 cookies. Made them the day before and they were still great the next day. I ran out of sliced almonds very quickly - halfway through (I was probably making the cookie s way too large) however, I just made the other half without them and they were just as good. As a matter of fact I may do that again next time because I thoguht it made a good presentation to have both on a platter. These are a little chewy but the contrast is nice - crispy on outside and chewy and soft on the inside. As the recipe says, the dough is very sticky so just pop it in the fridge for a few minutes before working with it and that helps.

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29 users found this review helpful

Reviewer:

11mckmck

Reviewed: Dec. 20, 2003

I made these last year for Christmas and will definitely do so again! My brother-in-law said that they were better than the ones from his favorite bakery.

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3 users found this review helpful

Reviewer:

BONOBIO

Reviewed: Oct. 12, 2003

These were so WONDERFUL!!! They remind me of the cookies available at a local Italian bakery (the Missouri Bakery in St. Louis). I skipped the last step of rolling in almonds, and I also mixed the cookies with my electric mixer. I was kind of nervous about doing so, but the cookies were fantastic!

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27 users found this review helpful

Reviewer:

DREW810

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Reviewed: Dec. 29, 2002

My mom has talked about almond cookies ever since we had them on a recent trip to New York. I'm so excited to give them to my mother tomorrow!! What better way to say thanks for a great trip!! Thank you Cindy! I dropped the dough directly from the spoon into the almond mixture then tossed the almonds on top. I had no problem because I never touched the dough without the almonds on it.

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ASHERHEAD

Reviewed: Dec. 29, 2002

The cookie was divine. I have tasted many a almond cookie over the years and these are about the best! Better than my Sicilian aunt's cookie. The taste definitely makes up for the extreme messiness in preparation.

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13 users found this review helpful

Reviewer:

NANCY LOGALBO

Reviewed: Dec. 10, 2002

Very yummy cookies...I used my Kitchen Aid mixer with the flat beater to mix dough...much easier. I also chilled the dough and wet my hands with a bit of cool water before handling dough. I think when I make them next Christmas, I will probably make my own almond paste!

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Reviewer:

TiredMomtoSIX

Cooking Level: Expert

Reviewed: Dec. 9, 2002

This is such a great recipe, and it was alot easier than I thought it would be! I used parchment paper for each layer, which made it so easy to remove from the pan, then I used a candy making chocolate bar (Ghiardelli) and painted a thin layer on with a pastry brush. They were perfect!! I will make these every year! Thanks

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Reviewer:

DMICKINKLE

Reviewed: Oct. 29, 2002

I thought these cookies were kind of candy-like, but who cares...they were AWESOME. If you like a lot of almond flavor you will love these cookies. The dough was EXTREMELY sticky and a bit difficult to work with, even after I greased my hands with butter. I didn't mind because the cookies turned out great. Oh yeah, I didn't have sliced almonds to coat them with but they turned out fine anyway.

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2 users found this review helpful

Reviewer:

DEUS_EX_MACHINA

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Sep. 4, 2002

Wonderful, Simply wonderful.

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Reviewer:

MOMMYWERECATS

Reviewed: Apr. 29, 2002

I made these cookies for the first time and they where a hit with all my friends. All they could say when they took a bite was mmmm' sooo good, you must make these all the time. I will be making these cookies all the time.

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