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Reviewed: Jul. 6, 2008

Very good added cinammon also but next time might add some nutmeg or cloves and that might be the winner. Thanks

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Reviewer:

nikki4187

	Cooking Level: Intermediate
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Reviewed: Feb. 26, 2008

THese were ok. I think they could have been better but perhaps I screwed it up by using the mixer (toughened the dough). Next time I'll just use my hands. I was disappointed because I was really looking forward to it.

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2 users found this review helpful

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selina777

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Staten Island, New York, USA
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Reviewed: Dec. 17, 2007

Someone stated this recipe was NOT Italian. Ohhhhh it soo is!! I have been looking for it forever and should have, of course, come here first!! My Italian grandmother (from Sicily) used to make dozens of these every year and my Mom-in-law (holder of the recipe) lost it!! It's soo close (minus a dash of cinnamon!)Thank You!

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5 users found this review helpful

Reviewer:

Missyandtheboys

	Cooking Level: Expert Living In: Swansea, Massachusetts, USA
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Reviewed: Dec. 3, 2007

Overall the taste was okay. The cookie by itself is not sweet and doesn't taste like chocolate. The glaze is what gives it flavor and sweetness. I was actually more impressed by the glaze itself than the actual cookie.

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Reviewer:

Michelle


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Reviewed: Nov. 30, 2007

These are great. The only things I did slightly different are toasting the nuts (it makes a huge difference in both taste and texture), and rather than dribbling the glaze on the finished cookies, I dipped the tops in the bowl of glaze and then set them on parchment paper to firm up. Less waste and mess this way. I think next time I may sprinkle some more finely chopped toasted nuts on top of the glaze, just for looks.

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Reviewer:

CARIST


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Reviewed: Nov. 4, 2007

This recipe is awesome. Great taste and fun to make, relatively easy too. Good for any occasion!

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Reviewer:

katz

	Cooking Level: Expert
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Reviewed: Oct. 25, 2007

Soooo delicious!!! My husband had an italian themed potluck to go to and gave me like 1 1/2 hrs notice about it. Due to my limited time I had to make a few adjustments. Instead of cocoa powder I used dark cocoa powder and I had run out of vanilla extract but had plenty of almond extract so I used that. They came out so good. I also used the almond extract in the frosting, every one loved the almond flavor with the chocolate and I am sure that the vanilla would have been just as good. Thank you for a delicious recipe!

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Reviewer:

Lynessa


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Reviewed: Oct. 3, 2007

A HUGE hit at the office!! I love the slightly dry texture. One thing though, these definately are not Italian by any means.

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Reviewer:

renee816

	Cooking Level: Beginning Home Town: Beverly, Massachusetts, USA Living In: Danvers, Massachusetts, USA
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Reviewed: Apr. 17, 2007

Great little treats! You need to work fast with the chocolate frosting while it is warm but yummmm it is worth all the work.

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missy1979


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Reviewed: Feb. 21, 2007

Amazing recipe! I leave out the cocoa powder so it's like a regular chocolate chip cookie, but with more of a scone-like texture. I pull them out of the oven and they dissappear!

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2 users found this review helpful

Reviewer:

dreamer

	Cooking Level: Expert Living In: Amherst, Ohio, USA
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Reviewed: Dec. 11, 2003

Delicious!! We gobbled them up.

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7 users found this review helpful

Reviewer:

DUALLY


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